- 0:15 Prep
- 0:20 Cook
- Makes 28
- Capable cooks
Make these pikelets and freeze half for easy lunchbox fillers or after-school treats.
Ingredients
- 1 3/4 cups self-raising flour
- 2 tablespoons caster sugar
- 1 1/3 cups reduced-fat milk
- 1/2 teaspoon vanilla extract
- 2 eggs
- 20g butter, melted
- Canola oil cooking spray
- Butter, to serve
- Jam, to serve
Method
- Step 1Sift flour and sugar into a bowl. Make a well in the centre. Whisk milk, vanilla and eggs in a jug until combined. Add to flour mixture. Whisk until just combined. Add butter. Whisk to combine.
- Step 2Lightly spray a non-stick frying pan with oil. Heat over medium heat. Cook rounded tablespoons of batter, in batches, for 1 to 2 minutes or until small bubbles appear on surface. Turn. Cook for 1 to 2 minutes or until cooked through.
- Step 3Transfer to a plate. Cover to keep warm. Repeat with remaining batter. Serve with butter and jam.
Nutrition
441 kj
Energy
5.3g
Fat Total
3.2g
Saturated Fat
0.4g
Fibre
1.8g
Protein
29mg
Cholesterol
112mg
Sodium
12.5g
Carbs (total)
All nutrition values are per serve
Notes
Freezing information: To freeze: Place cooled pikelets, in a single layer, in a large snap-lock bag. Freeze for up to 3 months.
To thaw: Thaw at room temperature. Serve warm or at room temperature.
To reheat: Place a single layer of frozen pikelets on a plate. Cover with paper towel. Microwave on high (100%) 10 to 20 seconds, turning halfway through. Serve.
- Author: Katrina Woodman
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
