Food

Pikelets

Serving Size:

Makes 20

Category:

Cake stall, Snacks, Easy recipes, After school snacks

Ingredients:

Gluten-free (see note below), nut-free

2 cups self-raising flour
¼ teaspoon salt (optional)
1/3 cup caster sugar
1 egg
1 cup (250mL) milk
1 tablespoon butter

Method:

Sift flour and salt, add sugar, drop unbeaten egg into the middle of the bowl and stir.

Slowly add enough milk to make a thick batter. Beat well until smooth.

Heat a non-stick pan over a medium heat, melt ½ teaspoon butter and drop heaped tablespoonfuls of mixture into the pan.

I cooked about 5 at a time. When bubbles appear on the surface, turn the pikelets (muttering and cursing and chasing them all over the pan) and allow to brown on the second side.

Transfer pikelets onto a plate and cover with a cloth while you finish cooking the remainder.

Notes:

Easy to pack in lunchboxes because you don’t need to do anything else to them. Handy for afternoon tea, too.

I also make these for breakfast (on those infrequent ‘perfect’ mornings) as a change to regulation weet-bix or toast.

It can be a bit tricky getting the temperature right, I prefer to cook at a lower heat and potter round the kitchen doing other things while they cook slowly.

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