Wholemeal self-raising flour
½ cup(s), (80g)
White self-raising flour
¼ cup(s), (35g)
1¼ cup(s), (310ml)
Canned sauerkraut in brine, drained
½ cup(s), (75g) (chopped pickled cabbage)
99% fat-free, plain Greek yoghurt, unsweetened
¼ cup(s), (60g)
2 tbs, finely chopped
2 x 3 second spray(s)
- Combine flours in a large bowl. Whisk egg and milk in a jug until combined. Make a well in centre of flour mixture and slowly whisk in egg mixture until smooth. Stir in sauerkraut and season with salt and pepper.
- Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Drop 1 heaped tablespoon of batter into pan and spread until about 5cm diameter. Repeat to make 3 more pikelets. Cook for 2 minutes or until bubbles rise to the surface. Turn and cook for 1-2 minutes or until golden and cooked through. Repeat with remaining batter to make 10 more pikelets.
- Top each pikelet with 1 teaspoon yoghurt. Serve sprinkled with paprika and chives.