(Makes 3 x 3 stacks pikelets, or 12 pikelets in all.)
Preparation and cooking time; 30 minutes.
Ingredients:
1 cup SRF (self-raising flour) Cottage cheese
1 tsp sugar 2 bananas, sliced
Pinch bi-carb soda 1 punnet blueberries
1 cup milk 9 to 12 little flowers (optional)
Maple syrup Small amount of Australian river mint (optional)
Method:
Sift flour, with bi-carb, for a lighter batter and mix sugar, then add in milk.
Warm a splash of olive oil, with a tsp butter, (the butter puts a nice nut-brown colour onto the pikelets). Dollop spoons of batter mix, into warmed pan. Turn pancake over, when brown and cook both sides.
Spread cooked pikelets with cottage cheese. Top with sliced banana and blue berries and add your layers. Drizzle with maple syrup.
For a more elegant look, (and an optional extra) add edible flowers and Australian river mint.
Other pikelet ideas are; strawberries and cream, orange and cream, or pear, walnut and caramel sauce.
Perhaps you’d rather a savoury flavour. If doing a savoury flavour, don’t add the sugar, into the batter mix. Leave out the sugar, but add a pinch of salt.
For savoury pikelets try; ham, spinach and eggs, or goat’s cheese and ham with roasted cherry tomato.
