Perfect Pink Pikelets Recipe
One of the best lunchbox filler recipes I know just has to be pikelets. Little mini fluffy pancakes made from wholesome ingredients, whipped up on the stovetop in under ten minutes and universally loved by children – who doesn’t love a pikelet?
Sometimes though, I like to switch it up a little to keep things interesting. And that’s where these perfect little pink pikelets come in. I have a secret ingredient!
I add five tablespoons of strawberry Quik to the batter instead of sugar!
Okay, so I guess by that admission you could also make little brown chocolate pikelets and little normal-coloured banana pikelets too. But who could resist pretty pink strawberry flavoured ones? Not my princesses, anyway!
Here’s how to make them perfect every time.
You’ll need some self raising flour, an egg, some vegetable oil (don’t worry, not much!), some milk and some baking powder. Plus the strawberry Quik. If you wanted to make plain ones, just switch out the Quick for 3 tablespoons of caster sugar instead.
Sift the flour and the baking powder together, then add the Quik and stir to combine. Then crack the egg into a jug and whisk lightly, add the oil and the milk and stir to combine. Then just add the wet ingredients to the dry ingredients and stir until the mixture becomes a smooth batter.
Allow to rest for a few minutes while you heat a frying pan on the stovetop on medium low.
I like to use an ice cream scoop to drop the batter into the pan, but to make mini pikelets I only half fill the scoop — it’s slightly larger than a tablespoon and easier to manage.
Cook the pikelets for a couple of minutes until bubbles start to form on the surface, then carefully flip them with a spatula. Cook for another 30 seconds or so on the second side before removing them to a cooling rack.
These little pikelets will keep for three days in a sealed container in the fridge or up to three months in ziplock bags in the freezer.
- 1 1/4 cups self-raising flour
- 1/2 teaspoon baking powder
- 5 tablespoons Strawberry Quik (or 3 tablespoons of caster sugar instead)
- 1 egg
- 1 cup milk
- 1 tablespoon vegetable oil
- olive oil spray
- Sift flour and baking powder into a bowl. Add Quik or sugar. Whisk egg, milk and oil together in a jug. Slowly pour into flour mixture, whisking until smooth. Set aside for 3 minutes.
- Heat a small non-stick frying pan over medium heat. Spray with oil. Drop in spoonfuls of batter for each pikelet. Cook for 2 minutes or until bubbles appear on pancake surfaces. Turn pancakes over. Cook a further 30 seconds or until cooked through. Transfer to a cooling rack. Repeat with remaining batter.