Pikelets are one of the snacks that have truly stood the test of time. You can find a recipe for them in any CWA or equivalent cookbook. I have fond memories of pikelets from my childhood – Mum would often make us kids a batch for afternoon tea and we would normally have them with golden syrup and whipped cream (still my favourite). I do remember one or two occasions (when Mum wasn’t home) where the leftover cream may or may not have been used for a cream fight with my 3 siblings. We did, however, manage to cover our tracks quite well as it was many years later that Mum actually found out about this!
My kids now love pikelets as well, they are simple, can be made in 15-20 minutes and will keep well in the fridge or freezer. Most traditional recipes will use sugar, but when making them for the kids, I will add fruit of some sort, apple, pear, banana, berries, etc, and they love them. They usually just eat them plain, but today I treated them with some jam and natural yoghurt.
Mark will usually help me to cook them (and eat the mixture) and if his attention span is long enough, he has also mastered spooning the mixture into the pan and flipping them (without burning himself). Claire likes to join in the helping, but at nearly 2 she is definitely more of a hinderance and it usually results in flour going everywhere.
Makes 15 pikelets
- 1 1/2 cups wholemeal SR flour
- 1 Granny Smith apple, peeled and grated
- 2 tsp cinnamon
- 1 egg
- 1 cup milk
- Place flour and cinnamon into a medium sized bowl and mix to combine.
- Add apple, egg and milk. Mix until well combined.
- Heat non stick frypan over medium heat. When hot, add heaped spoonfuls of mixture and cook until pikelets start to bubble.
- Flip and cook for a further 2-3 minutes.
- Serve as is or with jam or golden syrup and natural yoghurt or whipped cream.