One of our favourite things about the weekend is that we make fluffy pikelets as a family. It’s a regular Sunday morning treat and we all love them. If you have any leftovers, you can freeze them and they are also great for school lunches.

Related recipes – vanilla bean paste

TIP: Use a large egg for this recipe.

February 20, 2018
  • 5m
  • 15m
  • 20m
  • 1

Ingredients

  • 250 g self-raising flour (gluten-free works well)
  • 50 g rapadura sugar
  • 1/2 tsp. bicarb soda
  • 1 egg
  • 1 tsp. vanilla bean paste
  • 200 g milk of choice
  • 1/4 c butter for frying

Instructions

Thermal Cooking Method

  1. Place all ingredients into mixing jug and mix for 10 seconds/speed 4.
  2. Heat a frying pan over medium heat. Put approx. 1 tsp of butter in the pan and let it melt.
  3. Place 1/4 c of mixture into the frying pan to create the pikelets and cook until golden on each side (flip when bubbles start to appear).
  4. Serve with toppings of choice such as fresh fruit and 100% pure maple syrup.

Traditional Cooking Method

  1. Mix all ingredients together in a large bowl until well combined.
  2. Heat a frying pan over medium heat. Put approx. 1 tsp of butter in the pan and let it melt.
  3. Place 1/4 c of mixture into the frying pan to create the pikelets and cook until golden on each side (flip when bubbles start to appear).
  4. Serve with toppings of choice such as fresh fruit and 100% pure maple syrup.

Nutrition

  • 4