Savoury Pikelets

Coming from a culture of snacking on cheong fan (steamed rice rolls), bak pau (steamed pork buns), getuk (Indonesian cassava snack), kue lapis (Nonya Indo/Malay layered cakes) and many more, I did not know what pikelets looked or tasted like for my first few years in Australia. Although I do cook pancakes for breakfast occasionally, I never had the chance to try pikelets out. Until recently, that is. Di, the cooking instructor of my healthy-cooking volunteering group, showed the group just how easy pikelets are to make. It is practically identical to pancakes.

Both sweet and savoury pikelets are great for packed lunches, snacks and picnics. Sweet pikelets taste and look just like pancakes. Personally, I prefer savoury pikelets as they are a lot more versatile. More importantly, fussy eaters would usually happily scoff down savoury pikelets, taking in a reasonable amount of fibre, vitamins and minerals from the vegetables, protein from the cheese and eggs and calcium from the cheese and milk.

Savoury pikelets with parmesan cheese, corn and peas
Savoury pikelets with parmesan cheese, corn and peas

I did not have to do extra shopping for the pikelets. All of the ingredients I used were either from my pantry or fridge. I wanted to add red capsicum for its bright colour, sweetness, and vitamin A and C, but alas, red capsicum was quite dear at $15/kg. So, I had to be content with frozen peas and corns. Grated carrots and/or zucchini which are generally less expensive would have worked well with the pikelets too.

Savoury pikelets can be eaten plain because the cheese would have provided a fair bit of saltiness and umami taste, especially the parmesan cheese. But you can certainly serve them with low-fat cream cheese or sweet chilli sauce. Either way, they are pikelet-ly good.

 

Savoury Pikelets

Adapted from a recipe by Di Whittaker

Serves 4-6

1½ cups self-raising wholemeal flour
2-3 tbsp grated parmesan cheese
¼ cup grated low-fat tasty cheese
250g/ 9 oz frozen peas & corn
1 stalk spring onion, chopped
2 eggs
1½ cups low fat milk
20g butter/1.5 tbsp margarine, melted
Oil spray

Combine the dry ingredients in a large mixing bowl. Make a well in the centre. Add the liquid ingredients. Add a few extra tablespoons of milk if mixture is too thick. Mix well.

Spray or brush a frying pan with oil. Heat over medium/high heat. Place a heaped tablespoon of the mixture on the pan and cook. Cook for about 1 minute on each side. Serve warm or cold.

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