Pikelets with Jam and Cream

Pikelets myfavouritpastime.com

I am still going strong although the beginning is slow with a lot of trials and errors. I am slowly learning how to work smart after wasting hundreds of hours trying to work hard.

I think blogging can be easier than I thought, as long as you figure out how to do things right and develop a prototype for posts.

Today I am sharing a recipe on pikelets. My mother used to call them drop scones, some people call them crumpets but I realize in making crumpets yeast is used as a raising agent, the batter is thinner and is poured into a crumpet ring, during cooking.

Pikelets _4165

I love them because they are so easy to prepare and tasty too. I prefer to eat them plain, but you can come up with your own ideas of serving them.


Always remember to assemble  ingredients, before you start cooking.


Add the milk and egg into the well


Whisk until the batter is just smooth


Cook until small bubbles begin to appear on the surface, then flip


Pikelets should be golden brown


Serve topped with jam and freshly whipped cream


You can also serve plain, if you prefer


Preparation time: 15 minutes; Total cooking time: 15 minutes; Makes: 18


  • 125 g (1 cup, 4½ oz) all purpose flour
  • 1 teaspoon baking powder 
  • Pinch of salt
  • 20g (4 teaspoons) sugar
  • 180 ml (¾ cup, 6fl oz) milk
  • I egg
  • Jam and freshly whipped cream to serve


  1. Sift flour, baking powder, salt and sugar into a bowl. Make a well in the center.
  2. Whisk the milk and egg in a jug and slowly pour into the well, whisking until the batter is just smooth. (do not over mix the batter)
  3. Heat a non-stick frying pan. Brush with melted butter or oil.
  4. Drop tablespoons of batter into the frying pan. Allow room for spreading. Cook pikelets until small bubbles begin to appear on the surface and the underneath has turned golden brown.
  5. Turn pikelets over, and cook the other side. Transfer on a plate. Repeat the process with the remaining batter.
  6. Serve, topped with jam and freshly whipped cream or just serve plain, if preferred.


  • I cooked using moderate heat.
  • Was able to cook four at a time.


Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

14 thoughts

  1. I was rather stunned to see these called “pikelets” and they ARE real pikelets too!!! on a Canadian blog 🙂
    The reason is because they are a long time traditional favourite in New Zealand and this is the very first time I’ve ever seen the same thing outside New Zealand so I just assumed that pikelets must be a “New Zealand thing”…
    wow, was I wrong!

    One of my childhood memories: a childrens afternoon pikelet eating competition (how many? not sure all these years later but it was deep into double figures ie. waaay waaay too many) and let’s say I didn’t sleep well that night or feel well the next day because of my chronic over indulgence. The only thing that made it a bit better was that my sister and friends who were on holiday with us at the time and joined in, also suffered for their gluttony as much as I did.

    In spite of this childhood mishap i still looooved pikelets but haven’t made them for years because I now live in The Netherlands and simply got out of the habit of making them… I’m going to have to remedy that very soon.

    Your photos bring back so many childhood memories! Thank You!!!

    1. My mother used to make them. Many years ago, usually in the mornings with some tea! We would hover around and pull her skirt and whine and wait with glee. She would make a huge pile, and when the plate finally hit the table the “eating competition” would begin and we even counted who ate how many. I can never forget the good old pikelet days. I stopped making them for a long time until I started this blog and now it has become a ritual here in my house. We fill them with different things. The other day I made blueberry pikelets and as usual the eating goes on and on and on…it doesn’t stop until the plate is empty. Good old pike lets!!! Thanks for stopping her and thanks for leaving many messages. I can feel your energy and that’s a good sign. Have a wonderful week and by the way I studied in “Wageningen University” and have loads of Dutch friends. I love Dutch cuisine, but haven’t seen any yet on your blog, will be browsing some more!

    1. Omg how similar, my mother used to make batches of these too and we used to love them so much, with butter and jam too. We never had a fridge those days so cream was unheard of. Thanks for giving me fond memories!!! and thanks for stopping by and thanks for leaving this note. Have a wonderful week!!!

  2. Oh I love these things! They are really simple and easy to make in the morning when you don’t want a big fancy meal. Ready in minutes for you to enjoy with a great cup of coffee.

  3. Hot drop scones…memories…used to love these. Jamaica has something similar. Infact, Jamaica has a lot that is similar to other recipes in my past, like Kaimatis—yummmmm!

    1. I just love Kaimatis. Nothing like a good hot Kaimati, straight from the deep fryer!! I need to get the recipe and make some for the blog. Thanks for visiting!!!

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