Back to school
Back to school lunches: Cheesy pikelets
Serves 10 or moreCooking time:
Less than 15 minutesCourse: Finger food
See more recipes in this week's Woman's Day.
self-raising flour, 1 cup
milk, 1 cup
egg, 1, lightly beaten
grated tasty cheese, 1 cup
chives, snipped, ¼ cup
spreadable cream cheese, ½ cup
celery, 1 stalk, trimmed, finely diced
- Sift flour into a bowl. Make a well in the centre. Add combined milk and egg. Whisk together gradually, drawing in flour, until a smooth batter is achieved. Fold through grated cheese and chives.
- Heat a non-stick frying pan on medium and spray with oil. Working in 4 batches, spoon tablespoons of batter into pan. Cook 1-2 minutes, until bubbles begin to appear on surface. Turn and cook other side 1 minute. Transfer to a wire rack to cool.
- In a small bowl, combine cream cheese and celery. Season to taste. Spread cream cheese mixture over half the pikelets and sandwich together (make a triple stack, if liked). Wrap in plastic wrap before packing into lunchboxes.
- Wipe pan with paper towel between batches to prevent pikelets becoming too brown. Spray pan with oil between batches.