Pikelets (Kiwi)

Pikelets, descended from the British griddle cake, became a New Zealand tea-time treasure in the early 1900s. They’re the first thing many Kiwi kids learn to cook, and a plate of warm pikelets with jam and cream is the traditional reward for a day at the beach or a rainy afternoon indoors.

A good pikelet is smaller and thicker than a pancake, with a soft, spongy crumb and golden-brown spots from the hot pan. Serve them warm with butter and jam, or go fancy with whipped cream and fresh berries.

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