When I was at school (I hope I haven’t told this story before), I went to a friends house to play after school. We arrived at her house to a table laid with baked goodies and all sorts of treats. I’d never seen anything like it. As soon as I got home I told mum all about the ‘afternoon-tea,’ something entirely foreign to me.
Not that my mother is a bad mother in even the slightest, she’s the best mother a girl could ask for, but she did neglect to let on to this thing called afternoon tea until we discovered it for ourselves. From that day on I think I had a little something after school and I still have a little treat at about 3.30 every afternoon now. It’s a rather nice way to ease into the end of the day.
Earlier in the week a friend was popping in. I wasn’t going to give anything but then the little bit of Bree (from Desperate Housewives) popped into my head to remind me it’s rude not to offer guests a drink and something to eat. She didn’t pop into my head until about 30 minutes before the guests were to arrive so I had to think of something super speedy.
Pikelets are super speedy to make and are the perfect afternoon treat. You can have just one if you’re being very good or gorge on many and the possibilities for toppings are endless. I served mine with macadamia butter that I whipped up in a minute.
Pikelets are so easy to make you can go from raw ingredients to eating in about 10 minutes. Sift the flour and sugar together in one bowl and in another bowl, whisk the egg and milk together.
Tip both bowls into a bigger bowl and whisk it all together. You don’t really have to use three bowls. You could put the egg and milk in a big bowl, whisk them up then sift the flour and sugar over the top and whisk it all together. I will do that next time to save on washing up.
To cook the pikelets, heat up a non-stick pan over medium heat. If you don’t have a non-stick pan, grease it with a little bit of butter. Spoon one tablespoon of batter at a time into a blob on the frying pan. Make sure you leave enough room between them so you can flip them. They’re ready to flip when the bubbles on top start to pop.
Use a spatula to carefully flip them over.
Leave the pikelets to cook on the reverse side for about a minute.
When the pikelets are ready, pile them on top of a tea towel or cloth and wrap them up to keep them warm.
To make the macadamia butter, blitz the nuts in the blender or food processor until they are nice and smooth. I like to leave it a little bit crunchy sort of like crunchy peanut butter.
Serve the pikelets warm with a spread of macadamia butter. I liked them with a little bit of honey spread on top of the macadamia butter. Enjoy!
ps pikelets can be frozen and defrosted as needed and the macadamia butter will keep for quite a while in an airtight container in the fridge.
What about you? Did you have afternoon tea when you were younger? Do you have it now?
Pikelets with macadamia butter
recipe adapted from Taste
- 1 cup wholemeal self-raising flour
- 1 tbsp caster sugar
- 3/4 cup of milk (may need a little more)
- 1 egg
- 1 cup raw macadamia nuts
Sift the flour and sugar together in a bowl and in another bowl, mix up the milk and egg.
Whisk the dry and wet ingredients together.
Heat a large non-stick frying pan over medium heat. If your pan is not non-stick, grease it with a little butter.
Spoon tablespoons of batter into the pan.
When bubbles start to form and pop on top of the batter, the pikelet is ready to flip.
Cook for another minute on the other side.
Turn cooked pikelets out onto a paper towel or tea-towel lined plate and keep them covered.
To make the macadamia butter, blitz the nuts in a blender or food processor until smooth.
Serve the pikelets warm and spread with macadamia butter.