Sauerkraut pikelets
1
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 14 • Difficulty: Easy
Sauerkraut is fermented cabbage and is rich in flavour and probiotics, keeping your tummy and tastebuds happy.
Ingredients
Wholemeal self-raising flour
½ cup(s), (80g)
White self-raising flour
¼ cup(s), (35g)
Egg(s)
1 medium
Skim milk
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)
Smoked paprika
1 tsp
Fresh chives
2 tbs, finely chopped
Oil spray
2 x 3 second spray(s)
Instructions
1
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.
2
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.
3
Top each pikelet with 1 teaspoon yoghurt. Serve sprinkled with paprika and chives.
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