Pretty in Pink Pikelets

15/03/2021
Category, , , , ,
Yields8 Servings

Classification

NSW:  EVERYDAY   ACT: GREEN

Ingredients

 ½ cup self-raising flour
 ½ cup wholemeal self-raising flour
 ¾ cup reduced-fat milk
 1 egg
 1 cup strawberries and/or raspberries, blended into a paste
 25 g polyunsaturated or monounsaturated margarine
 Strawberries/raspberries and reduced-fat yoghurt, to serve

Method

1

Sift flours into a bowl.

2

Whisk together milk, egg, and berry paste. Stir into dry ingredients.

3

Heat a non-stick fry pan over medium heat. Brush with margarine. Drop tablespoonfuls of mixture into pan. Cook for around 30 seconds or until bubbles appear on surface, turn over and cook on other side until browning.

4

Serve with sliced strawberries and/or raspberries and reduced fat yoghurt.

Variation

  • You could make your pikelets even pinker by adding in some boiled and blended beetroot!

 

Ingredients

 ½ cup self-raising flour
 ½ cup wholemeal self-raising flour
 ¾ cup reduced-fat milk
 1 egg
 1 cup strawberries and/or raspberries, blended into a paste
 25 g polyunsaturated or monounsaturated margarine
 Strawberries/raspberries and reduced-fat yoghurt, to serve

Directions

1

Sift flours into a bowl.

2

Whisk together milk, egg, and berry paste. Stir into dry ingredients.

3

Heat a non-stick fry pan over medium heat. Brush with margarine. Drop tablespoonfuls of mixture into pan. Cook for around 30 seconds or until bubbles appear on surface, turn over and cook on other side until browning.

4

Serve with sliced strawberries and/or raspberries and reduced fat yoghurt.

Pretty in Pink Pikelets
IngredientsDirections