I seem to be on a bit of a roll with lunchbox recipes at the moment. Let’s go with it.
Arty loves pikelets, and they’re such a pleasingly portable snack, that SJ and I make them with some regularity. We invest some time at the stove making a big batch, then freeze them in serves of two for doling out as needed. They’re awesome kid snacks because they’re easy to hold, not crumbly or sticky (unless you cover them in butter and golden syrup, which I can recommend if you don’t mind the mess), and completely delicious.
Wholemeal pikelets with sultanas and dates
- 100g wholemeal flour
- 100g plain flour
- 1/2 tsp bicarbonate of soda
- 1 tsp cream of tartar
- 2 tsp raw sugar
- 2 eggs, lightly beaten
- 300ml milk
- 1/3 cup sultanas
- 6 dates, finely chopped
- Sift dry ingredients into a medium to large mixing bowl. Add in any wheaty bits from the wholemeal flour that don’t make it through the sieve.
- 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.
- Stir in sultanas and dates.
- 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 until all the batter is used.
Note: The sultanas and dates will sink in the batter, so try to make sure you pick up a reasonable number of them with each scoop, so you get an even distribution over the whole batch.
Fluffy in the middle, with little bursts of sweetness from the fruit. So moreish.
Pikelets also make great picnic food, and even a yummy breakfast. You pretty much can’t go wrong with them.