(#2 in the Afternoon Tea series of posts)
When I was growing up, we were always especially thrilled if my mother made pikelets for afternoon tea. We didn’t have them very often in our normal daily life, but they would make an appearance if we were having visitors. My mother would whip up a pikelet mixture, get out the old griddle, put it on the stove top to heat, and grease it well, before carefully spooning small amounts of mixture onto the hot griddle, deftly turning them before they burned. On a hot day, they were hot work, but they weren’t hard to make, and I always enjoyed making them – the key was to flip them gently as the bubbles appeared and grew, but before they burst. Like scones, they are delicious simply with butter and jam (preferably raspberry, in my opinion), and improved immeasurably with a dollop of whipped cream.
The trouble with pikelets is that they are very more-ish, and hungry children find it very easy to devour several in a sitting, so my mother would ration them. We knew we were only allowed 3 or 4 at a time (depending on how many she had cooked), and were always appalled when one particular family of cousins would visit and demolish the pile, without thought to how many of this rare treat there were to go around!
Note: Pikelets is the terminology used in New Zealand and Australia for what are essentially small pancakes, and are what the English call (according to Google) drop scones, which are not to be confused with what my mother occasionally used to make on the griddle (we called them simply griddle scones), and were the same as oven-baked scones but without butter.