threefootcooks: P is for Pikelets

After spending the morning at a local playground with friends enjoying the sunshine and the sea breezes, I wanted to do some cooking with Bear and Bee that would carry on that wonderful summery atmosphere. Yes it is winter here in Australia, but where we live we only experience a short time of cool temperatures. At the moment it is a lovely combination of warm, sun-filled days and cool, snuggle up tight nights.

Both girls love cooking and eating pikelets, so we decided on a variation – coconut pikelets. And just to top off the taste of summer, some sliced banana and a scoop of icecream to serve.

Pikelets are a good basic recipe for cooking with children as they have many variations and are fairly forgiving when it comes to not so accurate measuring.

Basic Pikelet Recipe

1 1/4 cups self-raising flour

2 tablespoons caster sugar

185ml (3/4 cup) milk

60g butter, melted, cooled

1 egg

For coconut pikelets we added ½ cup desiccated coconut and an extra ¼ cup of milk.

Measuring dry ingredients is fun too!

Sifting is a great cooking skill for toddlers

Sift the flour into a large bowl and mix in the sugar. Mix together the milk, butter and egg together in a jug. Add the milk mixture to the flour and sugar and whisk until smooth. (If making coconut pikelets add the coconut in with the flour and sugar.)

Heat a large non-stick frying pan over medium heat. Melt a little extra butter in the pan and then drop in spoonfuls of pikelet mixture. Allow to cook for about 2 minutes or until bubbles appear on the surface. Turn over and cook for another 1 to 2 minutes. Transfer to a plate and repeat with the remaining mixture.