These have become a bit of a weekend staple in our house, because they are yum yum yum!!! I originally started making them to freeze for school lunches, but they are seriously drool worthy when they are warm and fresh, so not quite as many as planned actually make it to the freezer!! I first discovered them here on Taste.com.
The best part is that the Apple Puree gives them just that hint of sweetness and flavour, so there is no need for any extra butter or jam, but hey, if you feel the need – then please go right ahead (let’s not even talk about my fond affection for double cream!).
- 1 1/2 cups self-raising flour, sifted
- 2 tablespoons caster sugar
- 1 egg, lightly beaten
- 300ml buttermilk (plain milk is fine)
- 1/2 cup (140g) apple puree (I use Apple Sauce – same thing!)
- 20g butter, melted
- Combine flour and sugar in a bowl. I always sift mine for extra yumminess!
- Make a well in the centre. Whisk egg and buttermilk together in a jug. Add egg mixture to flour mixture. Whisk until smooth. Stir in puree.
- Heat a large frying pan over medium heat. Brush base with butter. (Note: use a SILICONE brush. Some person who will remain nameless tried using a nylon brush – ummmm, not a good outcome!)
- Using tablespoons of batter at a time, cook in batches for 2 to 3 minutes or until small bubbles start to form on the surface of pikelets.
- Carefully turn over. Cook for 1 to 2 minutes, or until cooked through.
- Transfer to a wire rack to cool.
- Store in an airtight container (OR devour them when they are lovely and warm with a glass of ice-cold Pauls milk! (All profits go the Qld Flood Relief)).
- If you have any left after morning tea, pop them in the freezer and you have your weekly school snacks all sorted!
Enjoy – let me know if you and the kids love them as much as our family does!