Yoghurt pikelets and kiwifruit jam

We always focus on the pavlova as the great battleground between Australian and New Zealand cuisine, but it could just as easily be the pikelet. Originally adapted from Scottish drop scones, just like the pavlova it’s likely the pikelet came first from New Zealand as a delicious contrast to thin British-style pancakes. Matched with a bit of kiwifruit jam, it’s a classic New Zealand afternoon tea.

• serves

  4

• prep

  10 minutes

• cook

  50 minutes

• difficulty

  Mid

Ingredients

Kiwifruit jam

• 1 kg kiwifruit flesh
• 3 lemons, juiced
• 125 ml (½ cup) water
• 330 g (1½ cups) caster sugar

Yoghurt pikelets

• 1 egg
• 1½ tbsp caster sugar
• 360 g (1½ cups) natural yoghurt
• 150 g (1 cup) plain flour
• 1 tsp bicarbonate of soda
• a few tbsp milk (optional)
• 20 g melted butter, plus extra for brushing
• clotted cream, to serve

Resting time 30 minutes

Instructions

For the kiwifruit jam, place the flesh of the kiwifruit and lemon juice in saucepan set over medium-high heat. Cook for 10 minutes, then add the water and sugar, and stir to dissolve. Simmer for a further 25 minutes until a jam-like consistency, stirring occasionally. Fill sterilised jars and allow to cool completely. Store in the fridge for up to 2 months. Makes about 750 ml (3 cups).

To make the pikelets, whisk the egg, sugar and yoghurt in a bowl until smooth. Sift the flour and bicarbonate of soda into the bowl, and fold gently until just combined. Depending on the thickness of the yoghurt you can add a few tablespoons of milk for a thinner batter. Cover with a tea towel and rest in the fridge for 30 minutes. Gently fold in the melted butter.

Place a large, non-stick frying pan set over medium-low heat. In batches, lightly brush the pan with melted butter. Spoon 2 tablespoons of the batter per pikelet into the pan. Cook for 2 minutes each side or until golden and cooked through. This recipe makes about 12 pikelets.

Serve the pikelets with the kiwifruit jam and clotted cream.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.