1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

Jam-filled pikelets

  • 0:10 Prep
  • 0:15 Cook
  • Makes 20


  • 1/2 cup self-raising flour
  • 1/3 cup self-raising wholemeal flour
  • 2 teaspoons caster sugar
  • 3/4 cup milk
  • 1 egg
  • Olive oil cooking spray
  • 2 tablespoons strawberry jam


  • 1
    Place flours and sugar in a large bowl. Whisk to combine. Make a well in the centre. Whisk milk and egg together in a jug. Add to well. Stir until smooth.
  • 2
    Lightly spray a medium non-stick frying pan with oil. Heat over medium heat. Carefully wipe any excess oil from pan. Spoon 2 level teaspoons of batter into pan. Drop ¼ teaspoon jam onto centre of pikelet. Top with 1 level teaspoon batter, spreading a little to cover jam. Repeat to make 5 more pikelets. Cook for 2 minutes or until small bubbles start to form on surface. Carefully turn over. Cook for a further 30 seconds to 1 minute or until golden and cooked through. Transfer to a wire rack to cool completely.
  • 3
    Repeat with remaining batter and jam to make 20 pikelets. Store in an airtight container for up to 3 days (see notes).

Source: taste.com.au


Please enter your comment!
Please enter your name here