banana honey pikelets

  • 1 cup (150g) self-raising (self-rising) flour, sifted
  • ½ teaspoon baking powder 
  • 1 banana, mashed 
  • 2 tablespoons honey, plus extra, to serve 
  • ¾ cup (180ml) milk 
  • 1 egg 
  • yoghurt and fresh raspberries, to serve
  1. Place the flour and baking powder in a bowl and make a well in the centre. 
  2. Place the banana, honey, milk and egg in a separate bowl and whisk to combine. Gradually add the banana mixture to the flour and mix until smooth. 
  3. Heat a lightly greased non-stick frying pan over medium heat. Add tablespoonfuls of the batter to the pan and cook, in batches, for 2 minutes or until bubbles appear on the surface. Flip and cook for a further 1−2 minutes or until light golden. 
  4. Serve with the yoghurt, extra honey and raspberries. Makes 20.

Tip: Place cooked pikelets in zip lock bags and freeze for up to 2 months. Spread with your favourite chocolate, nut or fruit spread.

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