Pikelets are the answer for anyone who is scared of fiddly crepes or producing perfect pancakes.

In New Zealand they are pikelets, traditionally made using the nation's favourite Edmonds cookery book (recipe below). Over here, drop scones or scotch pancakes. But wait. Don't dismiss the following recipe based on your experience of store bought pikelets. So, no more store bought pancake day, here is the easiest way to afternoon tea heaven..

1 cup flour (250ml cup or any tea cup) 1 teaspoon Baking powder 1/4 tsp salt 1 egg 1/4 cup of sugar (granulated) 3/4 cup milk Mix the egg and sugar together.

Mix the dry ingredients together and then add, alternately with the milk, to the egg mixture.

Note - you may not need all the milk, you want a smooth consistency that is more like thickened custard - not like pouring cream.

Melt some butter into a non-stick frying pan or griddle and use a serving spoon or pour into the pan in little circles.

Wait to see bubbles have forming on the pikelet then turn with a spatula, cooking for another 30 seconds or so until golden brown. Leave to cool slightly on a plate with some kitchen towel to absorb the steam.

Eat plain, buttered, or as mini pancakes with sugar and lemon juice. If you have any left, they are lovely cold with jam and whipped cream as a quick alternative to scones!