Hot on the tail of the popular apple cinnamon pikelet recipe I shared a little while ago comes this equally delicious offering – a new addition to my Fussy Toddler recipe arsenal.
I love pancakes and I’m always on the lookout for new recipes so when I stumbled across these ones on a foodie blog I follow I had to try them, and they didn’t disappoint.
Until now, I’d never seen a pancake or pikelet recipe quite like this one but it produces the most delicious, moist, fluffy pikelets that are sure to please even the most hair-pullingly fussy toddler’s taste buds, and maybe your own as well.
If your a fan of ricotta hotcakes, you’ll love these!
I’ve adapted the recipe to make it my own so try both versions and see which you prefer.
For my pikelets you’ll need:
3/4 cup thick natural yogurt, can be Greek, I used Jalna pot set yogurt with bush honey
1/2 cup plain flour
1 tsp baking powder
1 over ripe banana
1-2 tsp milk
Mash the banana and mix with egg, yogurt, flour and baking powder in a large bowl. Add the milk bit by bit to loosen until you get a smooth, thick consistency.
Heat pan on medium low and add a little bit of butter. If the pan is too hot, the outside of the pikelets will burn before the middle cooks through, so a lower temperature is better.
Spoon smallish dollops of the batter into the pan, you should be able to fit 3-4 at a time, and cook until the outside is golden brown and the middle is set enough to flip. Then flip and cook on the other side until equally golden brown.
Because these pikelets are thick and the batter is heavy, they take time to cook through. Be patient – make yourself a coffee – don’t turn the heat up!
Serve warm with a little drizzle of honey and some sliced fruit like strawberries or kiwi.
Voila, happy toddler, happy mummy.