Pikelets are a great simple treat that you can make in a flash with ingredients you probably have on hand. They are super easy and nothing says welcome quite like a cuppa with some warm buttered pikelets. Pikelets also freeze well, so I tend to make a large batch, then butter and freeze what is left over in individual serves, ready to be used for lunch box snacks.
Making some lunch box snacks is an excellent way to save money on groceries, not to mention to cut down on all sorts of additives in your children’s diet. With a little planning you can have your freezer stocked with homemade snacks, which are healthier, tasty and a heap cheaper than bought snacks. Making pikelets is also a wonderful way to start teaching your children to cook. Kids love cooking and what better way to spend time together teaching a skill they will use for life!
This recipe makes about 24 pikelets, so I often double the recipe. If you like you can add some sultanas or chopped dates for a little variety. These can also be made gluten free by substituting GF flour (I like Aldi GF flour best), however I find these don’t freeze as well as non gluten free pikelets.
- 1 cup SR flour
- 4 tbsp sugar
- pinch salt (optional)
- ¼ tsp. bicarb soda
- 2 eggs
- 2/3 cup milk
- Place all dry ingredients into a mixing bowl
- Mix together then make a well in the centre of the dry ingredients
- Add eggs and milk
- Mix with a whisk to make a smooth batter
- Heat frypan to low/medium and grease lightly
- Drop tablespoonfuls of batter into the pan
- Cook until bubble form in the surface of the pikelets
- Turn and cook the other side until golden brown
Serve with butter and jam