Kids in the kitchen – pikelets

It’s the school holidays here in NZ and thanks to the 5 day break over Easter, it seems like the kids are always on holiday! Like most parents, I’m always looking for cheap and/or free activities to keep the kids occupied so before the end of each term I usually do an arts and crafts order from Kmart. They have awesome kits and things which are quite cheap and keep the kids entertained for hours. Win/win. Our favourite kit these holidays is this one.

In between the crafts, the playdates and the trips to replenish the coffee supply, we always do some baking. Pikelets are a Sunday morning staple in our house – they’re so quick to make and good for little hands to help. There’s no cake mixer involved, just a whisk and ingredients which are easy to measure. My current helper is Penelope, although I’m pretty sure she’s only in it for the position of Chief Bowl Licker. Who’s helping you in the kitchen today?



½c sugar
1 egg
1½c flour
1 teaspoon baking soda
1½ teaspoons cream of tartar
1c milk


Sift the flour, baking soda and cream of tartar together into a small bowl and set aside.
In a larger bowl, whisk together the sugar and egg until it looks creamy. It’ll take a minute or two.
Add the milk and whisk until combined.
Gradually add the flour, whisking constantly, until the mixture is smooth-ish. There will still be a few small lumps, that’s ok, we don’t want to over mix.
Heat a large flat bottomed frypan over low-medium low heat, and lightly coat it with oil. I use rice bran spray, or sometimes baking paper smeared with soft butter.
Drop spoonfuls of batter onto the frypan (I use a dessert spoon.) Wait a minute or two, until little bubbles appear and pop, then gently flip each pikelet over and cook for another minute.

Keep cooking until the batter is all gone, you might need to grease the frypan a couple of times.

These are best eaten straight away, although they’ll keep for an extra day.  The toppings are endless! Our favourites are butter, chocolate spread (Poppy & Olive), peanut butter, and jam.


  • If you’re eating these pikelets the next day, pop them in the microwave for a few seconds to soften them up.
  • You can jazz these up too, we like to add blueberries, chocolate chips, or sprinkles.

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