Author Jean Morrison
Pikelets minus "real" sugar
This is identical to my standard pikelet recipe except the sugar has been swapped
for rice syrup. Rice syrup is available from the health food section of supermarkets
Cooking time: 15 minutes
Quantity: 15 pikelets
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1 cup SR flour
1 big tablespoon rice syrup
3/4 cup milk
Beat the ingredients together. Heat a very lightly oiled frying pan and keep it on medium heat.
Place tablespoons of the thick batter into the pan allowing space for spreading.
When the pikelets have small holes forming on their top surface gently turn them over using an egg slice.
Continue cooking for a couple of minutes more until they are lightly golden brown on both sides.
Makes 15 good sized pikelets. Serve spread with butter, sugar-free jam or rice syrup.
Pikelets don't stay fresh for long so make only as many as will be eaten that same day.
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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