We absolutely love pikelets in our home. They are quick and easy to make and the boys normally smother them in peanut butter and add banana on the top for breakfast.
For the lunchbox I have made them more user friendly by placing the flavour on the inside so their is no mess and they can easily eat them without the hassle of anything falling off or going soggy.
These Apple and Cinnamon Pikelets have the classic flavour that everyone enjoys.
1 1/2 Cups Self Raising Flour
1/2 Tsp Bicarbonate Soda
1 Tsp Cinnamon
1 Tbs Sugar
1 Apple, grated
1 Cup Milk
1 Tbs White Vinegar
LETS PUT IT ALL TOGETHER
1. Place ingredients as listed in order into a large bowl. Using a whisk, whisk until smooth. Leave to sit for 5 minutes.
2. Pre-heat a large non-stick frypan over a medium heat. Spray with a little cooking oil and then spoon the mixture onto the frypan. You can make four at once. Leave to cook until bubbles form on the surface and then flip and cook for a further minute before removing. Repeat until all the mixture is cooked.
Alternatively, the mixture can sit covered in the fridge for up to 3 days.
Allow to cool before transferring to the lunchbox or placing into zip lock bags for freezing.
Makes approx 12-15
Freezer friendly: once cooled place into zip lock bags and freeze for up to 3 months. When ready to use remove from the freezer and place into the lunch box. They will defrost my morning tea.
I have placed mine in the Smash Nude Food Movers Cracker Mover, it is the perfect size for these pikelets.
I was gifted a range of Smash lunchbox items to use in my recipes. All opinions expressed are my own.