St Patrick's Day this year. For the disorganised among you, take heart. I was late with St Valentines Day and today am even later with Shrove Tuesday. They are not even proper pancakes. These pikelets are as close as I got. While I had wild dreams about creamy vegetables wrapped in thin pancakes or rich chocolate pancakes with caramel and pecan sauce, these humble pikelets are more my sort of thing. I added choc chips because everything tastes better with chocolate. I think!
my favourite pikelets recipe.
party in the park recently, I was impressed at the effort gone into this party. I was also glad to find that Sylvia is not the only birthday girl who isn't comfortable with the attention of singing happy birthday.
I am sending this to Recipe of the Week at A Mummy Too.
Previously on Green Gourmet Giraffe:
One year ago: GF Cornbread with Cheese and Sage - and random thoughts
Two years ago: WHB Cauliflower Risotto and how to avoid dinner
Three years ago: Artichoke muffins for the zoo
Four years ago: MLLA Soba salad and orange tempeh
Five years ago: Broccoli Burgers are Winners
Six years ago: WHB: In Search of the Nectarine
Choc chip pikelets
Adapted from Coles
Made about 20
1 cup self-raising flour
1/2 cup dark choc chips
2 tbsp caster sugar
1 cup milk
50g butter, melted, plus extra for greasing the frypan
Mix together the dry ingredients in a medium mixing bowl. Whisk together the milk, egg and melted butter in a small mixing bowl or large jug and pour into the dry ingredients. Mix to make a thin batter. Heat heavy based non stick frypan over medium heat and swirl a little melted butter over the base to cover the pan. Drop tablespoons of batter into the frypan (they spread quite a bit). Flip over when the mixture bubbles and then fry on the other side another minute or so until golden brown.
Choc chip oat pikelets
Adapted from my blog and Enchanted Fairy Garden
Makes about 12-16
3/4 cup self raising flour
1/2 cup choc chips
1/4 cup oats
1/2 cup yoghurt
1/3 cup milk
2 tbsp golden syrup (or other sweetener)
butter, margarine or oil for frying
Mix together ingredients to make a thick batter. Heat heavy based frypan over medium high and swirl around a small knob of butter to just cover the pan. Drop dessertspoons on the pan, making about 4 to 6 pikelets at a time. When the batter slightly dries and a few bubbles form, flip the pikelets over and cook another minute or two until golden brown on the other side. Eat warm or at room temperature. Best eaten on day of making.
On the stereo:
Rhythm and Repose: Glen Hansard
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