25/11/2020 
CategoryBreakfast, Everyday, Recess, Snacks, Snacks, Vegetarian
Yields8 ServingsQuarter (2 Servings)Half (4 Servings)Default (8 Servings)Double (16 Servings)Triple (24 Servings)
Pikelets… a school canteen favourite! They can be customised to suit any taste and style.
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
1 cup self raising flour
1 tbsp caster sugar
¾ cup reduced-fat milk
1 egg
Margarine, for brushing pan
Sliced strawberries and yoghurt to serve, or any topping you like!
Method
1
Sift flour into bowl and stir in sugar.
2
Whisk together milk and egg and stir into dry ingredients.
3
Heat a non-stick fry pan over medium heat. Brush with margarine.
4
Drop tablespoonfuls of mixture into pan (use metal cookie cutters to create particular shapes).
5
Cook for around 30 seconds or until bubbles appear on surface, turn over and cook on other side until golden.
6
Serve with strawberries and dipping yoghurt or your favourite topping.
Tips
- 8 serves makes about 24 mini pikelets!
Ingredients
1 cup self raising flour
1 tbsp caster sugar
¾ cup reduced-fat milk
1 egg
Margarine, for brushing pan
Sliced strawberries and yoghurt to serve, or any topping you like!
Directions
1
Sift flour into bowl and stir in sugar.
2
Whisk together milk and egg and stir into dry ingredients.
3
Heat a non-stick fry pan over medium heat. Brush with margarine.
4
Drop tablespoonfuls of mixture into pan (use metal cookie cutters to create particular shapes).
5
Cook for around 30 seconds or until bubbles appear on surface, turn over and cook on other side until golden.
6
Serve with strawberries and dipping yoghurt or your favourite topping.
