Are you one of those people who avoids cooking pikelets because you just cannot get the cooking part right? Are you sick of pikelets that burn on one side and yet are soggy in the middle? Or do you have pikelets that become a concertina fan as soon as you try to remove them from the pan?
If you answered yes to any of the above then you are not alone. In fact, that was me until I discovered a fantastic and idiot-proof way of cooking pikelets. Here is my favourite banana pikelet recipe made on my sandwich press:
2 1/2 cups self raising flour (I combine wholemeal and white)
1/2 cup sugar
1 teaspoon bi-carb soda
3/4 cup milk
3/4 cup water
3-4 very ripe bananas mashed
What you do:
1. Beat eggs, sugar, milk and water in a bowl.
2. In another bowl mash banana (I use a fork) and add the bicarb so that the banana mix expands slightly.
3. Add the banana mix to the milk/water/egg/sugar mix. Stir.
4. Add the flour to the bowl and combine. (you can add a little more water or milk to make the mix slightly on the runnier side).
5. Drop tablespoons on the preheated sandwich press. I do not use cooking spray but rely solely on the non-stick surface of the press.
6. Lower the lid so that it sits just above the pikelets. After about 30-60 seconds, drop lid onto the pikelets.
7. Your pikelets will spread so start with smaller sized spoonfuls until you get the mix correct.
8. After about a minute, lift the lid. You may need to lift them off the surface with a plastic spatula.
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