Monday, May 28, 2012

Apple pikelets

I posted this photo on my Facebook page last week after making a batch for Julia's school lunches. There were several requests for the recipe, so here it is. Pikelets are so quick and easy to make! 

Apple Pikelets
Makes about 30

2 tsp butter or margarine, melted
1 egg
1/2 cup apple puree
1 cup self-raising flour
1 tbs sugar
2/3 cup milk (plus extra if needed)

Beat egg lightly with butter in a large mixing bowl. Stir in apple puree. Add flour, sugar and milk and stir well to make a thin batter. Heat a non-stick frypan. Drop tablespoons of batter into the pan and cook for 2-3 minutes each side until golden brown and cooked through.

A few tips:
You don't really need the butter in the batter, but I think it gives pikelets a better texture and a bit more flavour.
The pikelets will keep a lovely round shape if you don't make the batter too thick.
I use a Swiss Diamond frypan. I don't have to use any oil or butter in the pan and they colour evenly due to the even heat distribution.
If you have a mushy banana that needs using up, these are great as banana pikelets too. Just mash the banana and use instead of the apple puree.


Christine xx

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