Pikelets

1. Mix dry ingredients in a bowl.

2. Mix wet ingredient in a jug.

3. 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.

4. Heat a little oil in a large frypan.

5. 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 to add a little more flavour to your pikelets?  

Check out the Apple Cinnamon, Blueberry and Carrot Cake combos we have. Or make your own flavour combo using whatever additions to enjoy, just be mindful not to overload the batter or make it too runny.

Alternatively, you can pour the batter onto the pan then add your fruit (eg sliced banana) before flipping for best distribution.