Pikelets are such god snack food for kids. They’re easy to hold, and easy to stick in a lunchbox. Even when I make them as a sweetish snack, they’re not overly sugary, so I thought it might be an interesting experiment to try making an altogether savoury batch…
Cheese and veggie pikelets
- 200g plain flour
- 1/2 tsp bicarbonate of soda
- 1 tsp cream of tartar
- pinch of salt
- 1 tsp raw sugar
- 3 eggs, lightly beaten
- 300ml milk
- 1 cup grated carrot
- 1 cup grated zucchini
- 1 cup grated tasty cheese (if you want a nice strong cheese flavour, you could sub out a portion of this for pecorino or parmesan)
- Sift dry ingredients into a medium to large mixing bowl.
- Make a well in the centre of the dry ingredients, add the eggs, and stir, drawing in more of the flour from the edges as you go.
- Gradually add the milk until you have a nice smooth batter.
- Add the cheese and vegetables, and stir through thoroughly.
- Heat a thick bottomed frying pan on a low to moderate heat. Add some butter and melt it, then drop batter into the frying pan in approx 1/4 cup measures.
- Cook until big ploppy bubbles start to emerge on the uncooked side, then flip.
- When both sides of the pikelets are golden brown, remove to a plate, and continue the process until all the batter is used.
They take a little time, but I actually really love the process of making pikelets. There’s something about standing at the stove portioning out little bits of batter and listening to it sizzle, that makes me feel like a domestic goddess.
Arty ate three of these straight out of the pan. I may have done too…