Author Jean Morrison
I created this recipe when my family and I were all trying hard to go without sugar. Pikelets don't have much sugar in them anyway so I figured I would do a bit of recipe-conversion and remove the sugar all together. In place of sugar we have savoury ingredients - corn, spring onions and mustard)
Preparation time: 10 minutes
Cooking time: 20 minutes
Quantity: Makes about 24
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2 cups self-raising flour
2 heaped tablespoons skimmed milk powder
1 teaspoon salt
1 and 1/2 cups water
1/2 of a large can creamed corn
4 chopped spring onion
1/2 teaspoon chopped garlic
2 teaspoons dry mustard powder
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.
These pikelets are delicious spread with cream cheese or pate. Eat them within 24 hours as they don't stay fresh long.
If you don't have skimmed milk powder then use full cream powder. If you don't have milk powder at all then use ordinary milk and omit the powder and water.
Milk is often referred to as a complete food and is one of our most widely used ingredients. The main milks that we consume are cow's, goat's and sheep's milk. Nowadays we have the option of using "milks" that are non-dairy such as soya, rice and oat milks. Skim milk contains only half the calories of full fat milk but is nutritionally much the same. Milk is an important source of calcium and phosphorous. It also contains reasonable amounts of zinc and the B vitamins. Cream has a very high fat content varying from 12% to 55% depending on the variety. Consequently it should be eaten sparingly. The bacteria that is in yoghurt ensure that it is easily digestible. It stimulates the good bacteria in our guts and suppresses the harmful bacteria.
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