SmartPoints® value per serving
With a dab of cream cheese and a drizzle of maple syrup, these petite pikelets are perfect for an afternoon tea or mid-morning treat
Wholemeal self-raising flour
1 cup(s), (160g)
¾ cup(s), (185ml)
Vanilla bean extract
Extra light cream cheese
4 x 3 second spray(s)
- Combine flour, a pinch of salt and sugar in a medium bowl and make a well in the centre. Whisk milk, egg and essence in a jug until combined. Whisk egg mixture into flour mixture until just smooth.
- Lightly spray a large non-stick frying pan with oil and heat over medium heat (see tip). Drop level tablespoons of batter into pan, allowing room to spread. Cook for 1–2 minutes or until bubbles appear on the surface. Turn and cook for 1–2 minutes or until golden. Transfer to a wire rack. Repeat with remaining batter to make 20 pikelets.
- Spread warm or cold pikelets with cream cheese and drizzle with maple syrup. Serve.
TIP: Don’t heat the pan too high, as pikelets need time to cook through before the outside gets too brown. Lightly spray the pan again as needed (move it away from the stovetop if cooking over a gas flame).