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Rainbow pikelets

  • 0:10 Prep
  • 0:16 Cook
  • 4 Servings


  • 1 cup self-raising flour
  • 2 tablespoons caster sugar
  • 3/4 cup milk
  • 1 egg
  • 1/2 cup rainbow choc chips
  • 20g butter, melted

Strawberry sauce

  • 250g strawberries, hulled
  • 1 tablespoon icing sugar


  • 1
    Make Strawberry sauce Place ingredients in a food processor. Process until smooth. Using the back of a spoon, push mixture through a sieve into a bowl. Discard solids.
  • 2
    Combine flour and sugar in a bowl. Make a well in the centre. Whisk milk and egg in a jug. Pour milk mixture into flour mixture. Whisk until smooth. Stir in 1/3 cup of the rainbow choc chips until just combined.
  • 3
    Heat a large, non-stick frying pan over medium heat. Brush pan with butter. Spoon 2 level tablespoons of batter into pan, spreading to form a small round. Repeat to make 4 pikelets. Cook for 1 to 2 minutes or until bubbles appear on surface. Turn. Cook for a further 1 to 2 minutes or until cooked through. Transfer to a plate. Cover loosely with foil to keep warm. Repeat with remaining batter to make 16 pikelets, brushing pan with butter between batches.
  • 4
    Divide pikelets among plates. Drizzle with strawberry sauce. Serve sprinkled with remaining rainbow choc chips.

Source: taste.com.au


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