15/03/2021
CategoryBreakfast, Everyday, Snacks, Snacks, Valentine\‘s Day, Wholegrains
Yields8 ServingsQuarter (2 Servings)Half (4 Servings)Default (8 Servings)Double (16 Servings)Triple (24 Servings)
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
½ cup self-raising flour
½ cup wholemeal self-raising flour
¾ cup reduced-fat milk
1 egg
1 cup strawberries and/or raspberries, blended into a paste
25 g polyunsaturated or monounsaturated margarine
Strawberries/raspberries and reduced-fat yoghurt, to serve
Method
1
Sift flours into a bowl.
2
Whisk together milk, egg, and berry paste. Stir into dry ingredients.
3
Heat a non-stick fry pan over medium heat. Brush with margarine. Drop tablespoonfuls of mixture into pan. Cook for around 30 seconds or until bubbles appear on surface, turn over and cook on other side until browning.
4
Serve with sliced strawberries and/or raspberries and reduced fat yoghurt.
Variation
- You could make your pikelets even pinker by adding in some boiled and blended beetroot!
Ingredients
½ cup self-raising flour
½ cup wholemeal self-raising flour
¾ cup reduced-fat milk
1 egg
1 cup strawberries and/or raspberries, blended into a paste
25 g polyunsaturated or monounsaturated margarine
Strawberries/raspberries and reduced-fat yoghurt, to serve
Directions
1
Sift flours into a bowl.
2
Whisk together milk, egg, and berry paste. Stir into dry ingredients.
3
Heat a non-stick fry pan over medium heat. Brush with margarine. Drop tablespoonfuls of mixture into pan. Cook for around 30 seconds or until bubbles appear on surface, turn over and cook on other side until browning.
4
Serve with sliced strawberries and/or raspberries and reduced fat yoghurt.
