Pikelets
One bowl, one pan, and a fortnight of snack breaks in the freezer.
Serves 6 25 min 6g proteinKid-friendly
VegetarianLunchboxFreezer friendlyBudget
Plan it this weekIngredients
- Self-raising flour200 g
- Milk250 ml
- Free range eggs1 ea
- Honey30 g
- Butter20 g
Method
- Whisk the flour, egg, milk and honey together until just smooth and leave the batter to stand for 10 minutes.
- Melt a little of the butter in a frying pan over medium-low heat — too hot and they colour before they cook through.
- Drop tablespoons of batter into the pan, leaving room for them to spread.
- Flip each pikelet when bubbles rise and stay open on the surface, then cook 1 minute more.
- Cool on a rack and freeze them in stacks of four with baking paper between; they thaw in the lunchbox by recess.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Vegan
- 250 ml Soy milk instead of Milk
- Leave out the Free range eggs
- 30 ml Maple syrup instead of Honey
- 20 ml Vegetable oil instead of Butter
Without the egg the batter is slightly thinner and the pikelets more delicate: let it stand the full 10 minutes and flip only once the bubbles stay open.
Dairy-free
- 250 ml Soy milk instead of Milk
- 20 ml Vegetable oil instead of Butter
Swaps are suggestions — check labels if you are cooking for an allergy.
What it costs, and where to buy it
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Not priced
- Self-raising flour · 200 g
- Milk · 250 ml
- Free range eggs · 1 item
- Honey · 30 g
- Butter · 20 g