Pikelet Recipe Donna Hay’s Perfect Pikelets


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Donna Hay’s Perfect Pikelets

Pikelet Recipe Donna Hay’s Perfect Pikelets

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Pikelet Recipe Donna Hay’s Perfect Pikelets.



Pikelet Recipe Donna Hay’s Good Pikelets

Donna Hay’s Perfect Pikelets

Truth: These naturally candy ‘n’ fluffy pikelets – from delicacies queen, Donna Hay – are the final word snack for giant and little children! Stack ’em up and munch them down for brekkie, recess, after college or dessert. They’re simple-to-make, scrumptious to eat and lunchbox-pleasant as well!

banana honey pikelets

1 cup (150g) self-elevating (self-rising) flour, sifted
½ teaspoon baking powder
1 banana, mashed
2 tablespoons honey, plus additional, to serve
¾ cup (180ml) milk
1 egg
yoghurt and recent raspberries, to serve

Place the flour and baking powder in a bowl and make a nicely within the centre. Place the banana, honey, milk and egg in a separate bowl and whisk to mix. Regularly add the banana combination to the flour and blend till easy. Warmth a frivolously greased non-stick frying pan over medium warmth. Add tablespoonfuls of the batter to the pan and cook dinner, in batches, for two minutes or till bubbles seem on the floor. Flip and prepare dinner for an extra 1−2 minutes or till gentle golden. Serve with the yoghurt, further honey and raspberries. Makes 20.

Tip: Place cooked pikelets in zip lock luggage and freeze for as much as 2 months. Unfold along with your favorite chocolate, nut or fruit unfold.

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Donna Hay’s Perfect Pikelets