(at time of publication)
- ¾ cup self-raising flour
- ¼ cup wholemeal self-raising flour
- ½ teaspoon baking soda
- 1 cup buttermilk
- 1 egg, lightly beaten
- 1 ½ cups (350g) cooked butternut pumpkin, puréed
- spray oil
- reduced-fat Greek-style yoghurt, to serve (optional)
1 Sift flours and baking soda into a mixing bowl. Add buttermilk to mixture with egg; stir until a thick batter forms.
2 Stir pumpkin into batter until well combined.
3 Spray a medium heavy-based, non-stick frying pan with oil spray and set over medium heat. Drop tablespoons of batter into pan 2-3 cm apart; cook for 1-2 minutes, or until small bubbles appear on the pikelet surface. Flip and cook for 1 more minute, or until lightly golden. Transfer to a low-heat oven to keep warm.
4 Repeat process with the rest of the batter. Serve pikelets with a dollop of yoghurt, if you wish.
For a little bit of spice you can add a pinch of curry powder to the mixture before cooking.
Make it gluten free: Use gluten-free self-raising flour. If using, check curry powder and Greek yoghurt are gluten free.
Nutrition Info (per serve)
Total fat 3g
–Saturated fat 1g
Dietary fibre 2g
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