There are times in life when your food needs to be simple but you don’t want to sacrifice quality. It’s times like this when I make cheese and herb pikelets. Or at least a version of these!
This recipe is so simple to make and 9 times out of 10 you’re likely to have all the ingredients you need in your fridge and pantry. The great thing about this recipe is that it’s so versatile. You can change up the flavours with unlimited food combinations.
Seriously, cheese and herbs is just scratching the surface of all the different flavour combinations you could use in this recipe. A batch of these can be whipped up in under 10 minutes so it’s great for school lunch boxes, busy evenings or lazy weekend lunches.
Pikelets are a good source of protein, contain a moderate amount of carbohydrate and the rest of their nutritional quality comes form the different bits and pieces that you can add to them. Here’s the basic recipe for cheese and herb below, plus a heap of extra combinations to try as well.
Long live the humble pikelet!
Cheese and Herb Pikelets
Ingredients
- 2 cup flour, white, self-raising
- 2 cup milk, skim
- 2 egg
- 120 g cheese, tasty, low fat grated (1 cup)
- ¼ bunch basil, fresh finely chopped
- ¼ bunch parsley, flat leaf, fresh finely chopped
- 2 tbsp oil, olive
Instructions
- Add the flour, milk, salt and eggs together in a mixing bowl. Using an electric mixer, beat for 2-3 minutes or until smooth. Add the cheese and herbs and stir to combine.
- Heat ½ tbsp of the oil in a frying pan over low heat. Add four serves of pikelet mixture to the pan (1 pikelet = about ¼ cup mixture). Cook for 3-4 minutes per side or until golden brown. Repeat this process for the remainder of the mixture. ½ tbsp oil per 4 pikelets.
- Serve immediately or allow to cool and wrap in foil for school/work lunches.
