Skip to main content

Blueberry Pikelets {New Zealand}

I decided to make a breakfast dish for our Cooking Around the World tabletop travel to New Zealand. New Zealand has always been on our dream-travel list...real travel. One of these days we'll get there. Till then...


Some Fun Facts
The Maori name for New Zealand is Aotearoa, which means the land of the long white cloud.

'Kiwi' refers to New Zealand’s native flightless bird and also used as a slang term for a New Zealander. Kiwis call the fruit kiwifruit, which is also known as Chinese Gooseberries.
  
The largest city in New Zealand is Auckland.

New Zealand was the first major country to have universal suffrage. In 1893 it was legal for both men and women to vote. 

New Zealand is part of the Pacific Rim of Fire. Mount Ruapehu, situated in the middle of North Island, is the most active volcano on mainland.

You drive on the left side of the road in New Zealand, and always give way to cars on your right.

Okay, now on to breakfast. Pikelets are a type of pancake popular in both Australia and New Zealand. If you've been following me for awhile, you'll know that my boys do not like my pancakes. My crepes, yes. My pannekoeken, yes. My pancakes, no. So, I had my fingers crossed that these would be in the 'thumbs up' category. The verdict: these were sweeter and thicker than regular pancakes. Thumbs up! Woohoo.


I found several recipes, but went with this one from The Edmonds Cookbook, the quintessential guide to traditional New Zealand cuisine. It was first published as The Sure to Rise Cookery Book in 1908, as a marketing tool by a manufacturer of baking powder, but it's now a Kiwi icon. The book has been described as "as much a part of New Zealand kitchens as a stove and knife" and at one time it was sent to every newly engaged couple in New Zealand. Interesting.

2 eggs
1/2 C organic granulated sugar
1 C milk
2 C flour
2 t baking powder
dash of salt
3 T butter*, melted

*I was pleasantly surprised by a little tub of homemade butter in my fridge! The boys had asked me for heavy cream and a mason jar last night. I saw them shaking and rolling the jar back and forth to each other. Then I saw a dirty stainless mesh strainer in my sink. I guess this is what they were making! Sweet.

Beat the egg and sugar until thick and add with the milk to the sifted flour, salt and baking powder.

Lastly add melted butter. Mix until smooth and cook in spoonfuls on a hot greased girdle. Makes 12 4" pikelets. I think pikelets are traditionally a little bit smaller...maybe 3".

I made a quick fresh blueberry sauce while the pikelets cooked. 2 C fresh bluberries, 1/4 C organic granulated sugar, 1/8 C water. Bring to a boil in a saucepan. Then simmer till it's the consistency that you want.

To serve the pikelets, I smeared them with homemade butter, topped them with blueberry sauce, and garnished them with fresh blueberries.

Well, these Global Table Ambassadors are signing off for now. We're heading to Nicaragua next. What should we make?

Comments

  1. Good post, Camilla. Other Kiwi favourites include: pavlova, cheese rolls (South Island), cheerios and meat pies. Hope you visit us some day! Cheers

    ReplyDelete
    Replies
    1. Thanks, Carole. I will get around to making Hokey Pokey soon...the boys were intrigued.

      Delete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas