Rainbow pikelets

Children love helping make pikelets. Get the kids involved in making this snack and put any leftovers in the family lunchboxes.

Cooking directions

• Put flour in a bowl with pepper and mixed herbs (use one teaspoon of baking powder per cup of plain flour if you don't have self-raising flour).
• Add eggs, and then vegetables. If you are using frozen vegetables, defrost them quickly in hot water and drain. You can lightly mash pre-cooked or left-over vegetables. Some vegetables, such as raw courgettes, can be grated.
• Slowly mix in milk until the mixture is like a thick batter. You may not need to use all the milk. If the mixture is too thick add a little more milk.
• Heat a non-stick frying pan, which has been rubbed with a little vegetable oil.
• Add a tablespoon of the mixture and cook.
• Flip over the pikelet when bubbles form on the top. Cook for a few minutes until golden brown.
• Cook pikelets in batches of 4 or 6 depending on how many you can fit in your pan.

Try:

• Using vegetables such as grated kumara, grated pumpkin, tinned corn, frozen peas, grated courgette, finely chopped red pepper and chopped spinach. Use any combination of vegetables - fresh, frozen or tinned.
• Serving with tomato sauce or sweet chilli sauce.
• Serving with yoghurt and a pinch of curry powder as a dipping sauce.

Ingredients

2 cups self-raising flour

6 eggs, beaten

5 cups vegetables

1 teaspoon dried mixed herbs

1 pinch black pepper

1/4 cup low-fat milk