~Pikelets~

In week two, Mospress & F.R.E.S.H cooked up some bite-sized pikelets for after school snacks! These are so simple and quick to make, and taste great topped with any type of fruits and maple syrup! With the addition of a gluten and dairy free member this week, we made an alternate recipe that still tasted completely delicious without the milk and gluten! Read below for the recipes…

RECIPE:

INGREDIENTS

3/4 cup milk (for dairy free: any plant based milk – we used soy!)
1 egg
1 cup self-raising flour (for gluten free: 1 cup gluten free self-raising flour)
1 tablespoon caster sugar
Melted butter or oil to brush pan
Toppings of choice: we used sliced strawberries, bananas and blueberries with icing sugar dust and maple syrup!

METHOD

1. Whisk the milk and egg together in a bowl

2. Sift the flour and sugar together into a bowl and add a pinch of salt. Pour the egg and milk mixture together into the flour mixture.

3. Mix well until combined.

4. Heat up a non stick pan over media heat with a dash of oil or butter .

5. Place tablespoons of batter onto the hot pan and flatten with a spatula

6. Flip pikelets when bubbles start to burst on the top surface and they are golden brown.

7. Serve with your favourite toppings of choice!