I have a splendid, fool-proof recipe, from my mother-in-law Gwen, who was majestic in the kitchen. She could whip up enough scones, fruit cakes, roasts, stuffed turkeys, club sandwiches to feed an army of hay makers, with nary a blink.
A real goodie
Her recipe is from the Women’s Division of Federated Farmers of New Zealand Cookery Book. I was just five when it came out, brand spanking new in 1965. It’s faded and stained, but is the go-to-source when bottling, cooking or baking.
But the one recipe I always return to is Tauhei pikelets. Possibly because Tauhei is just down the road, but probably because these never fail to rise and are light as air and taste grand.
They take minutes to whip up, and are perfect for when friends drop by. One tip from Gwen – once you’ve made your pikelet mix, don’t stir it. Carefully take spoonfuls out, trying to disturb the mixture as little as possible. I pop my finished pikelets on to a bit of paper towel before transferring.
They are said to keep well in the freezer, but mine get gobbled up as soon as they hit a serving plate.
A real rural treat.
1 cup flour
1/2 cup sugar
Pinch of salt
1 egg, beaten
Small cup milk
1 tbsp butter
2 tsp baking powder
- Put flour into a bowl and add the salt, sugar, egg and milk. Mix together.
- Heat the butter in a small pan, once it is boiling add the baking powder and mix together well.
- Add this to the flour mixture, stir together then cook on a buttered pan.
And, for a touch of sunshine, click on this to see some lovely Tauhei sunflowers.