Pikelets

Pikelets are a quick and healthy food that can be eaten on the run. I generally cook them just before my teenagers get home from school.

Make the batter about an hour beforehand if you can. It seems to work better if it stands for a while before cooking.

For U.S. measurements and oven temperatures please use this Quantity Conversion Chart

 

 

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. 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 17,000 pores over its surface. It is said that a mother hen turns over her egg as many as 50 times per day. This is done so that the yolk doesn't stick to the inside of the shell. A fresh egg will sink in water, but a stale one won't. White shelled eggs are produced by hens with white feathers and ear lobes. Brown shelled eggs are produced by hens with red feathers and red ear lobes

 

 

 

 

 

 

 

 

 

 

 

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