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@ mntle
2025-03-25 22:59:06
These are in order of least to most complex.
*Be Warned: Some of these ingredients may be unique to New Zealand and Australia*
### Pikelets
Pikelets are delicious with butter and jam or jam and whipped cream. To make Pancakes, double this recipe and make them larger. Serve in a stack with butter, maple syrup, bacon and blueberries. I've found a single batch is good for 2-4 people if you just want a snack.
Prep Time: 5 minutes
Cooking Time: About 10 minutes
Ingredients:
- A Cup Self Raising Flour
- A Quarter Teaspoon of Table Salt
- 1 Egg
- A Quarter Cup of White Sugar
- About 3 quarters of a Cup of Whole Milk
Method:
1. Sift the Flour and Salt into a bowl.
2. In another bowl beat the Egg and Sugar with a whisk until pale and thick.
3. Add the Egg mixture and the Milk to the dry ingredients and mix until just combined.
4. Gently heat a non-stick frying pan and drop tablespoonfuls of the mixture from the point of the spoon onto the surface.
5. When bubbles start to burst on the top of the Pikelets, turn them over and cook the second side until golden.
6. Place in a clean tea towel to cool.
This recipe requires a little experience to get right, especially if you prefer to use a cast iron pan or griddle. Basically, you can use a cast iron or aluminium pan, just make sure to grease the pan between each batch. The easiest way to do it, is to grab some baking paper, or butter paper wrap, scrunch it up and wipe it over the block of butter, and then wipe the surface of the pan. After the first round has cooked, do wipe the butter over the pan again. It'll stop the Pikelets from sticking.
### Scones
These are based on an old recipe from the Edmond's Cookbook, and have been a Kiwi staple for decades. The yield is about 12 (ish), but it depends on how big or small you shape them.
Prep Time: About 10 minutes
Cooking Time: 10 minutes (Depending on your Oven)
Ingredients:
- 3 Cups of Premium White Wheat Flour
- 2 and a Half Levelled Tablespoons of Baking Powder
- A quarter of a Teaspoon of Table Salt
- About a Third of a Cup of Butter
- Between 1 to 1.5 Cups of Whole Milk
Method:
1. Preheat the oven to 220C.
2. Grease or flour a baking tray.
3. Sift the flour, baking powder and salt into a bowl.
4. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs
5. Add the milk and quickly mix with a round-bladed table knife to a soft dough. For light and tender scones the mixture should be quite soft and a little sticky.
6. Scrape the dough onto the floured baking tray and flour the top
7. Working quickly, pat the dough out to 2cm thickness and with a floured knife cut it into 12 even-sized pieces, then separate the scones to allow 2cm space between them.
8. Brush the tops with milk.
9. Bake for 10 minutes or until golden brown. Place on a wire rack to cool, wrapped in a clean tea towel to keep them soft.
They're great with Butter or Whipped Cream and Jam. 3-4 per person is excellent with some hot sweet Tea mid afternoon.
A little variation that used to be popular is to dice up about a a cup of Bacon, grate about a cup of Cheese, and throw it in the batter for a savoury twist.
Remember to not overcook them, otherwise they come out dry and crumbly.
### Chocolate Muffins
I can't remember where I got this recipe, but I've made them dozens of times over the years. They really fill the gap when it comes to those hungry little faces pleading for snacks. This recipe is a little more complicated, but worth it. They're soft and moist, and extremely more-ish. I can personally eat about half on my own before I start feeling guilty. You can get about 12 muffins out of this mixture.
Prep Time: 20 minutes
Cooking Time: About 18 minutes
Ingredients:
- 1 and a quarter Cups Self Raising Flour
- A quarter Cup of Cocoa Powder
- 3 quarters of a Teaspoon of Baking Soda
- A Quarter Teaspoon of Table Salt
- Half a Cup of Soft Brown Sugar
- A Quarter Cup of White Sugar
- Half a cup of Chocolate Chips
- An Egg
- Half a Cup of Greek Yoghurt or Sour Cream
- Half a Cup of Whole Milk
- A Quarter Cup of Sunflower Oil (substitute with warmed dripping/butter or clean cooking oil to taste)
- 1 Teaspoon of Vanilla Essence
Method:
1. Preheat oven to 180C on fan bake.
2. Line a 12-hole muffin tin with paper cases.
3. Sift the Flour, Cocoa Powder, Baking Soda and Salt into a large bowl. Stir in the White and Brown Sugars, followed by the Chocolate Chips.
4. In a separate bowl, whisk together Egg, Yoghurt (or Sour Cream), Milk, Oil (or Butter/Dripping) and Vanilla Essence.
5. Add the mixture to the dry ingredients and mix until just combined. Try not to over-mix it, you're not looking for a smooth texture, just no unmixed dry ingredients.
6. Divide mixture evenly between 12 muffin paper cases.
7. (Optional) Sprinkle with extra chocolate chips, for decoration.
8. Bake for 18-20 minutes, until muffins spring back when lightly pressed.
9. Leave to cool in tins for a couple of minutes before transferring to a wire cooling rack.
If you're feeling especially fancy, you can slice them open, and add a dollop of jam and whipped cream. Garnish with a Mint Leaf or Glacé Cherry. Using a Sieve, you can powder the top with Icing Sugar if you want to go that extra mile. It's a real Wifey pleaser.