Strawberry Pikelets

14 Mar

I have to say that I’m not the best pikelet maker around. I can never seem to get the consistency right and they never stay in a nice circle shape but thats the beauty of cooking with kids, they’re not all that worried about the aesthetics of it all, especially when they’re involved in the process.

I wasn’t feeling particularly energetic about cooking this morning but my ‘mini masterchef’ had other ideas. This recipe seemed like a good compromise as it is pretty easy and quick. Not to mention delicious! It’s from the Sydney Markets Fresh for Kids website


1 egg

1/4 cup caster sugar

1&1/4 cups SR flour

1/2 teaspoon bicarb soda

3/4 cup milk

250g strawberries, hulled, halved lengthways and sliced

olive oil spray for greasing

low fat ricotta to serve (opitional)

extra sliced strawberries to serve (optional)


  1. Beat egg and sugar in medium bowl until well combined. Sift flour and bicarb together and gently fold into mixture with the milk. Using a whisk, mix until smooth. Gently stir through strawberries until just combined.
  2. Heat a large frying pan over medium heat. Lightly spray with olive oil spray to grease. Using about 2 tablespoons mixture per pikelet, cook pikelets in batches for 2-3 minutes on each side or until puffed and golden.
  3. Serve warm pikelets topped with ricotta and extra strawberries.

Makes 12

The recipe says to use about 2 tablespoons of the mixture but this makes quite a big pikelet. I only used about 1 tablespoon and they made a nice little person’s size. I didn’t involve Thomas in the actual cooking of the pikelets. He’s too fast and unpredictable around hotplates. I did pick him up to show him the pikelets cooking in the fry pan so he could identify with the process.

A way to extend on this recipe is by planting your own strawberries in a pot or in the garden. They’re relatively easy to grow and its very rewarding to pick your own fruit and include it in your cooking!


One Response to “Strawberry Pikelets”

  1. kerry melgaard March 15, 2011 at 12:51 am #


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