Rainbow pikelets
Rainbow pikelets
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Serves 4 (makes 16 pikelets)
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Prep 10 minutes
·
Cook 16 minutes
Ingredient
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1 cup self-raising flour
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2 tablespoons caster sugar
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¾ cup milk
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1 egg
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½ cup rainbow choc chips
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20g butter, melted
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Strawberry sauce
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250g strawberries, hulled
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1 tablespoon icing sugar
Recipe
1.
Make Strawberry sauce Place ingredients in a
food processor. Process until smooth. Using the back of a spoon, push mixture
through a sieve into a bowl. Discard solids.
2.
Combine flour and sugar in a bowl. Make a
well in the centre. Whisk milk and egg in a jug. Pour milk mixture into
flour mixture. Whisk until smooth. Stir in ¹⁄³ cup of the rainbow
choc chips until just combined.
3.
Heat a large, non-stick frying pan over medium
heat. Brush pan with butter. Spoon 2 level tablespoons of batter into pan,
spreading to form a small round. Repeat to make 4 pikelets. Cook for 1 to 2
minutes or until bubbles appear on surface. Turn. Cook for a further 1 to 2
minutes or until cooked through. Transfer to a plate. Cover loosely with foil
to keep warm. Repeat with remaining batter to make 16 pikelets, brushing pan
with butter between batches.
4.
Divide pikelets among plates. Drizzle with
strawberry sauce. Serve sprinkled with remaining rainbow choc chips.
Nutrition: (per serve) 1636kJ; 13.3g
fat; 7.8g sat fat; 8.6g protein; 63.3g carbs; 2g fibre; 60mg chol; 330mg
sodium.
Cook’s note Rainbow choc chips are tiny
choc chips with a coloured coating. Find them in the cake decorating aisle of
supermarkets. You could also use M&M’s Minis.
