Pikelets
Whether for breakfast, brunch or dessert, these mini pancake-style treats are a family favourite in our house, especially when we are on holiday or celebrating. They are great as they are, but particularly good served with Apple butter with hazelnut, prune and cinnamon, and with Berry purée.
Makes 12 pikelets.
Ingredients 5
190 ml milk
1 egg
150 g self-raising flour, sifted
Pinch sea salt, omit for babies
butter, for cooking
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Method 5
Whisk the and together in a mixing bowl. In a separate bowl, sift the with a pinch of .
Add the dry ingredients to the wet and whisk well until smooth. Rest for 15 minutes.
Heat a medium non-stick frying pan over medium heat and add 2 teaspoons of butter. When just bubbling, add 1 tablespoon of the batter to the pan and repeat until you have 4 pikelets in the pan. Cook for about 30 seconds or until bubbles appear on the surface. Turn and cook on the other side for 1 minute, or until golden. Remove the pikelets from the pan and set aside while you cook the remainder.
Serve the pikelets warm with your favourite toppings.
Store in a sealed container in the refrigerator for up to 2 days, or freeze in a sealed bag for up to 3 months.
Pam Brook's tips
For younger babies 7 months plus, these make ideal finger food. Cut the pikelets into soft ‘soldiers’ (finger-sized pieces) — always stay with your baby when they are experimenting with finger foods.
For older babies cut the pikelets into soldiers and smear with toppings.
For toddlers cut the pikelets into soldiers and let your toddler dip them into toppings.
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