Lunch box pikelets recipe
- 2 cups self-raising flour
- 2 tbsp caster sugar
- 1 pinch salt
- 1 egg, lightly beaten
- ¾ - 1 cup milk
- butter for frying and spreading
- jam of your choice
Sift the flour, sugar and salt together. Beat in the egg and then the milk, gradually, until you have a consistency that you like. (The more milk you add the less dense your pikelets will be - 3/4 of a cup is the amount you use for pancakes and 1 cup is closer to crepes, so you will need to adjust as you mix.)
Heat a frying pan over medium heat, add butter. Drop tablespoonfuls into the pan and cook until bubbles appear on the surface. Flip and cook the other side until golden. Repeat.
When pikelets are cool, spread with butter and jam and sandwich together. Wrap individually in baking paper and freeze. Remove and send to school frozen. They will thaw by morning tea.
- You can double the batch and make these ahead for lunch boxes. They are economical and children will love them.
- If you want to make these healthier, use wholemeal flour or for coeliacs, use gluten-free flour.
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This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.