Pikelets! I seem to get a lot of search referrals for pikelet recipes, so, here's the recipe I use; I modified a regular recipe to make it low fat and I use a non-stick pan for added benefits. The measurements are in Australian metric but I'm sure it'll work just as well with American measuring cups and spoons, if that's where you're from. Or wherever you're from, actually, because it's all about the proportion of ingredients, really...

Ingredients:

  • 1 1/4 cups self-raising flour
  • 1/4 teaspoon bicarbonate of soda
  • 1/3 cup sugar
  • 2/3 cup skim milk
  • 2 eggs, lightly beaten (my variation is 4 egg whites, which is about 1/3 of a cup of prepared egg whites that you can get from the supermarket, but check the carton, different brands might vary their serving size)

    • Method:

    Sift flour, soda and sugar into a medium bowl; make a well in the centre. Add combined milk and eggs all at once. Beat until all liquid is incorporated and batter is free of lumps. leave, covered with plastic wrap, for 20 minutes.

    Spray low-fat cooking spray in a large heavy based frying pan (or just use a non-stick pan). Wait until pan is heated and drop tablespoons of mixture into pan about 2 cm apart. Or do one at a time if you're uncoordinated like I am.

    Cook over low heat for one minute or until underside is golden. Turn pikelets over and cook until other side is gold and the pikelet is fluffy-looking. Keep remaining mixture in the fridge for no more than 2 or 3 days. Or just cook it all and store pikelets in fridge. Or cook it all and have a big picnic.

    Makes around 16, but you could probably get more out of it than that if you made them small. If you get 16, and you're using all egg whites, the fat content is about 0.2 grams per pikelet.

    Enjoy!

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