Pikelet is a small and thick pancake that is common in Australia, which can be found in most supermarkets. Plain pikelet is usually served with spreads like butter, jam and vegemite. Well, perhaps I have transformed this little pancake into something that is unrecognisable to Aussies.
Other recipes from My Kitchen featured in Y3K Recipes Issue No. 58 are Open-face Savory Pancake, Tuna Puff, Flaky Shallot Pancake, Matcha Pancake and Banana French Toast. All these items can be served as breakfast or snack.
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50g Onion, diced
50g Snap Peas / Sweet Peas / Sweet Corn
50g Button Mushroom, diced
50g Bacon / Sausage, diced
Pinch of Dried Parsley (optional)
Pinch of Salt
Pinch of Pepper
150ml Fresh Milk
20ml White Vinegar
1 Large Egg, lightly beaten
130g All-purpose Flour, sifted
1 tsp Baking Powder
½ tsp Baking Soda
½ tsp Salt
Pinch of Black Pepper
3-4 tbsp Pasta Sauce (tomato based)
1 tbsp Mayonnaise
- Filling: Heat wok, add in butter and onion. Cook until onion is browned lightly. Add in all other ingredients and stir-fry until they are cooked. Turn the heat off and allow to cool.
- Batter: Mix milk with vinegar and set aside for about five minutes to make sour milk.
- In a large mixing bowl, bring together all dry ingredients. Make a well in the center pour in egg, sour milk and mayonnaise. Mix until no more lumps then add in pasta sauce and filling, stir to mix.
- Make: Heat a non-stick pan and grease with cooking oil lightly. Transfer one tablespoon of mixture onto the pan, cook on medium-low heat until bubbles start to appear. Flip over and cook till lightly browned.
- Transfer to serving plate and serve warm.