Carrot Cake Pikelets

1. Grate carrot on the fine setting of a grater and set aside with the sultanas.

2. Mix dry ingredients in a bowl.

3. Mix wet ingredients in a jug.

4. Use a whisk to gradually mix the wet ingredients into the dry. The batter should be thick enough to “blob” onto the frypan. Add more flour to make it thicker or more milk to make it thinner. Mix in the carrot and sultanas.

5. Heat a little oil in a large frypan.

6. Use a large spoon or small measuring cup to pour equal sized dollops of batter into the pan. Cook on a medium heat for 2-3 minutes, until you see bubbles come to the surface and the bottom is golden brown. Flip and cook on the other side for another 2-3 minutes. Repeat till all pikelets are cooked.

Storage instructions: As these are 100% wholemeal flour, they are best eaten on day of cooking. But they freeze really well and defrost quickly in the lunchbox or microwave.

Freezing instructions: Lay pikelets in a single layer on a plate or tray and freeze solid. Then transfer to a sealed bag or container.

Looking for other flavours? 

Check out the Apple Cinnamon and Blueberry varieties. Or make your own flavour combo using the plain pikelet recipe as your base.