Chocolate Chip Pikelets are quick and easy. They are perfect for an after school snack, shared afternoon/morning tea, or a little baking for the lunchbox. Sometimes I make a batch when we are going on a short outing, so I know we have something simple and filling to eat when we get hungry.

This is a recipe that I have tweaked over the years, but today I finally wrote down the measurements!

1 cup White Flour

1 cup Wholemeal Flour

4 teaspoons Baking Powder

1/2 teaspoon Salt

2 Eggs (I quite often use Orgran No Egg: Natural Egg Replacement, and it works fine.. .just bare in mind that the batter doesn’t really bubble when you fry it)

1/2 cup White Sugar (although my next try I want to experiement with brown sugar)

1 1/2 cups Milk

1/4 cup Chocolate Chips

• Put dry ingredients in a bowl and stir
• In a separate cup or small bowl, mix together the egg and sugar
• Add egg and sugar mixture to the dry ingredients, along with the milk
• Stir mixture together until it is just combined (do not beat until smooth)
• Spoon mixture into a frying pan which has been heated to a medium temperature. (The size of the pikelets is up to you!)
• When the pikelets start to bubble (unless you are using the egg replacement), turn them over when golden. Fry the other side until golden.

(Here’s a little secret from me to you…..if you use oil/butter you will get the type of pikelets you see in my picture. BUTTT if you have a non-stick pan which you can get away with not using any kind of oil, then you will get a smooth pikelet (kind of like hotcakes)

Source: Google Images