Mini Choc Chip Pikelets

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These pikelets are so yummy and so popular in our house I had to share them. Now my Fluffy Vanilla Pikelets are so delicious (and probably one of the most popular recipes on the blog) but these Mini Choc Chip Pikelets make a nice change.

These freeze really well so why not make a double batch and freeze some for the lunchbox.

Why not try my:

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On Friday 30th of September our Freezer to Lunchbox eBook will go on sale so if you missed out on any of the rounds you can get them all in this handy book! This will be available from 12pm Friday 30th September from my bookshop.

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Mini Choc Chip Pikelets
Makes 40 mini pikelets
Print
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 280g self raising flour, can use GF
  2. 70g sugar or sweetener of choice
  3. 250g milk of choice
  4. 2 large eggs
  5. 2 tsp vanilla bean paste
  6. 1 tsp baking powder
  7. 1/2 tsp finely ground salt, optional
  8. 45g melted butter, can use dairy free spread
  9. 100g choc chips
Then mix like this
  1. Place all ingredients, except butter and choc chips, into bowl. Speed 6 / 20-30 seconds or until lump free.
  2. Add melted butter and mix on speed 6 until just combined. Remove bowl from machine.
  3. Add choc chips to bowl and mix to combine.
  4. Place a small spoonful of the batter into a frying pan on medium heat. You can cook three to four pikelets at a time if your pan allows it. You may need to grease your pan.
  5. Once bubbles appear on the pikelet, flip over and cook for 30 seconds or until cooked through. Repeat for the remaining batter.
  6. Serve warm or allow to cool, then store in an airtight container in the fridge for up to four days.
Or cook like this
Notes
  1. Place all ingredients, except butter and choc chips, into a large mixing bowl. Mix to combine.
  2. Add melted butter and choc chips and mix until combined.
  3. Place a small spoonful of the batter into a frying pan on medium heat. You can cook three to four pikelets at a time if your pan allows it. You may need to grease your pan.
  4. Once bubbles appear on the pikelet, flip over and cook for 30 seconds or until cooked through. Repeat for the remaining batter.
  5. Serve warm or allow to cool, then store in an airtight container in the fridge for up to four days.
The Road to Loving My Thermo Mixer http://trtlmt.com.au/
By |2017-06-12T11:20:03+00:00September 26th, 2016|Categories: Lunchbox, Sweets|0 Comments

About the Author:

Peta
Peta is a mum to three gorgeous and very energetic young boys. She loves everyday food that is achievable for a busy family, and has a passion for involving children in cooking.

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