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Banana raspberry pikelets
Author:
EasyRecipes .
Recipe type: Breakfast
Cuisine: Indian
Serves: 10
Prep time:
Cook time:
Total time:
Kids will go 'flat out' making these fantastic quick and easy banana and raspberry pikelets.
Ingredients
- 1 cup self-raising flour
- 1 teaspoon baking powder
- 1 tablespoon caster sugar
- ¾ cup milk
- 1 egg, lightly beaten
- 2 large bananas, mashed (see note)
- Olive oil cooking spray
- 1 cup frozen raspberries
Instructions
- Sift flour and baking powder into a bowl. Stir in sugar. Make a well in centre.
- Whisk milk and egg together in a bowl. Add banana. Stir to combine. Add to well. Using a wooden spoon, stir to combine.
- Lightly spray a non-stick frying pan with oil. Heat over medium heat. Using 1 tablespoon batter at a time, cook pikelets, in batches, for 1 minute or until pikelets have just set. Carefully drop 3 raspberries on each pikelet. Cook for 1 minute or until bubbles form on surface. Carefully turn. Cook for 1 to 2 minutes or until golden and cooked through. Transfer to a wire rack to cool. Repeat with remaining batter and raspberries to make 20 pikelets. Serve.
Notes
To freeze: Place cooled pikelets in single layers between baking paper. Place in a large snap-lock bag. Freeze for up to 3 months.
To thaw: Thaw at room temperature overnight. You'll need 1 cup mashed banana.
Cooking class: Picklets: Carefully drop 3 raspberries on each pikelet. Cook for 1 minute or until bubbles form on surface. Turn over. Tip: Bubbles on pikelet surface means pikelets are ready to turn over. The same applies to thick pancakes.
To thaw: Thaw at room temperature overnight. You'll need 1 cup mashed banana.
Cooking class: Picklets: Carefully drop 3 raspberries on each pikelet. Cook for 1 minute or until bubbles form on surface. Turn over. Tip: Bubbles on pikelet surface means pikelets are ready to turn over. The same applies to thick pancakes.
