Pikelets

 

Pikelets are so "Aussie". They are easy to make and really quite healthy when you consider how little sugar goes into them. They use no fat either. Because there is no fat in them they really don't stay fresh very long so eat them on the day you make them. When you find out you have visitors arriving shortly and you have no cake in the house just whip up a batch of pikelets. They are cheap and easy to make. Serve them with a little jam or honey to spread on.

 

Preparation time: 10 minutes
Cooking time: 20 minutes
Quantity: Makes about 24

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Ingredients:

2 cups self raising flour
2 tablespoons sugar
2 eggs
1 and 1/2 cups of milk

 

Method:

Place all the ingredients in a bowl and beat well for about 3 minutes until batter is smooth.

Heat a non stick fry pan and cook tablespoonfuls of mixture until they are bubbly and holey on the top surface. Carefully turn the pikelets over and cook the other side. If you don't have a non-stick fry pan then use a smidge of oil in a regular pan. Serve warm or cold with honey, maple syrup or jam on them. Otherwise just eat them plain – they are so yummy you really don't need any topping.

 

Notes:

Our daughter, Hayley, likes pikelets warm with sugar and lemon juice on them. They don't keep fresh all that well so try and eat them the same day you cook them.

The other day I cooked these using some left-over apple juice in lieu of some of the milk. The mixture was thicker than normal so I added a little extra milk to get back to the correct consistency. The kids reckon they were the best pikelets I'd ever done. Experiment and see what you think.

 

Food Facts:

Eggs are one of the most versatile forms of nourishment available. Nutritionists recommend we eat a maximum of four eggs per week, although a study by the Harvard School of Public Health found that there is no significant link between eating eggs and developing cardiovascular disease in healthy individuals. However, the important Nurses' Health Study and the Health Professionals Follow-up Study have found that people with existing heart and diabetes problems should probably not eat more than 3 eggs per week. Most eggs sold today are infertile because there are no roosters housed with the laying hens. There are no nutritional differences between fertile and infertile eggs. Eggs contain all nine essential amino acids, making them a complete protein food. An egg shell has as many as seventeen thousand pores. Apparently hens turn over their eggs as many as fifty times daily; the purpose of this being that the yolk then doesn't adhere to the inside of the shell. A fresh egg will sink in water, but a stale one will float.

 

 

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