pikelets

These easy Banana Pikelets make a great breakfast or lunch box snack. Both regular and Thermomix instructions included.

Banana Pikelets Recipe

self raising flour (200 grams)

tbsp caster sugar (optional)

tsp vanilla extract

eggs

bananas (approximately 3 medium sized bananas)

milk (200 grams)

Butter (to grease the frying pan)

Place the bananas in a bowl and mash with a fork. Set aside until needed

Sift the self raising flour into a large bowl. Add the caster sugar and stir through to create a well in the centre.

In a large jug, add the eggs, milk and vanilla essence and stir to combine. Add the combined liquids along with the mashed banana to the sifted flour mixture and stir with a large metal spoon to combine.

Add a little butter to a non stick frying pan and heat over a medium heat. Use a large spoon to scoop up the pikelet mixture and pour into the heated frying pan. Repeat until you have four pikelets in your frying pan.

Cook each pikelet for approximately one minute, or until they begin to bubble on the surface. Carefully flip each pikelet over with an egg flip and cook for a further minute. Transfer the pikelets to a plate. Cover with foil to keep warm.

Repeat the above step until you have used all of the mixture.

Serve pikelets immediately with your favourite topping.

Cut your bananas into thirds.

Place the self raising flour, caster sugar, vanilla essence, milk, eggs and bananas into your Thermomix bowl and mix for 10 seconds on speed 5

Preheat your frying pan with a little bit of butter over a medium high heat and add tablespoon amounts of the banana pikelet mixture.

When bubbles begin to appear on the surface, carefully flip them over and cook for a further 30 seconds on the other side before transferring to a Thermoserver or plate covered with foil to keep warm.

Continue until you have used all of the mixture.

Thermomix Instructions

Serve these traditional Russian crepes with sweet ricotta filling as a special dessert any day of the week.

Blinchiki (Russian crepes) with sweet ricotta

eggs, lightly whisked

water

buttermilk

tbsp caster sugar

olive oil

(3 1/3 cups) self-raising flour

salt

butter,

ricotta,

(3/4 cup) caster sugar, extra

vanilla essence

butter, melted

Caster sugar, to sprinkle

Thickened cream, to serve

Raspberry jam, to serve

Just add your favourite fruit to these easy-to-make pikelets.

Pikelets

(185 milliliters) milk

(150 grams) self-raising flour

Melted butter, to brush, plus extra knobs to serve

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Pikelets really are the ultimate in easy snacks to make at home - and is there a child anywhere who doesn't love a warm pikelet eaten straight from the frying pan?

Pikelets recipe

self-raising flour

salt (*optional)

caster sugar

milk

tbs butter

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Sweet Potato Pikelets with just five basic ingredients make the base for a delicious healthy meal. With many allergy-friendly features they are great for a school lunchbox too!

Sweet Potato Pikelets

potato

buckwheat flour (- 105 grams)

baking powder

milk of choice

olive oil, coconut oil, avocado oil

If you don’t have any prepared, steam cubes of sweet potato, allow to cool and mash roughly with a fork.

Place sweet potato, eggs, flour, baking powder, salt and milk in a food processor or blender. Process to combine into a thick, smooth batter. The batter should be very thick, so it holds together well in the pan when cooking.

Add a teaspoon of oil to a non-stick pan and heat to a low-moderate heat (not too hot or the pikelets will burn). Scoop in about 2 tablespoons of the batter and spread to form a small pikelet just under 1cm thick. Cook for 2 minutes and then flip and cook for another minute, or until golden brown on both sides.

Repeat with remaining batter.

Serve warm or cold with toppings of choice.

Golden, fluffy and ready in a flash, our favourite recipe for pancakes is so good it became a global internet sensation.

Basic pancakes recipe

8.80 gm vanilla extract

300.00 gm self-raising flour

0.63 gm Bicarbonate Soda

70.95 gm caster sugar

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This crepe recipe uses a blender to create a wonderfully smooth crepe batter, resulting in crispy and golden crepes.

Basic crepes recipe

plain flour

5.00 gm caster sugar

Step 1

Place flour, sugar, milk and eggs in a food processor or blender with a pinch of salt.

Step 2

Blend until smooth, then strain into a jug. Cover and set aside to rest for 30 minutes at room temperature.

Step 3

Dip a piece of paper towel in butter and use to brush base of a 16cm non-stick crepe pan or frypan over medium heat. When hot, pour in just enough batter to cover the base. Tilt pan so batter covers base in a thin film and pour any excess back into the jug. Cook crepe for about 1 minute until underside is golden, then use a metal spatula to flip. Cook other side for just under a minute until golden.

Step 4

Transfer to a plate and cover with foil to keep warm. Repeat for remaining crepe mixture, stacking crepes on the plate as you go.

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The most viewed pikelets recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine