Method
- Place eggs and milk in a bowl and mix.
- Add flour and mix well until you have a smooth batter.
- Stir in vegetables and cheese.
- Heat a non-stick fry pan over a medium heat. Spray pan with a little oil.
- Add ¼ of a cup of the mixture to the pan, flip over the pikelet, and cook until golden and cooked through.
- Keep warm in the oven until you are ready to serve. Makes approximately 12 pikelets.
Notes
You could use any fresh, frozen or canned vegetables you have on hand, such as:
- Grated carrot
- Grated courgette
- Diced cauliflower
- Diced broccoli
- Frozen peas and corn
- Diced mushrooms
- Diced capsicum
- Sliced spring onions
Cut the vegetables into tiny pieces or grate them so the vegetables cook through.
Serve the pikelets with a crisp fresh salad or slaw and a chutney or a sauce made from low-fat sour cream mixed with chopped chives.
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