AuthorSam SpunnerThis is a great activitiy for the weekends or school holidays & will be sure to get the children involved in kitchen.
At Sinchies HQ we have a 1 litre Sinchies reusable pouch in the pantry all ready to go with the dry pikelet mix in.....cool huh? Homemade ready to go pikelet mix - preservative and additive free!
We add to the 1 litre pouch the wet ingredients and give it a good shake around, squishing any lumps with my fingers. When it's nice and smooth, divide this up into some 200ml Sinchies reusable pouches and let the children add some pureed fruit or food coloring to the pouches & give it a shake (as they each have their own pouch, everyone's happy).
With the help and or supervision of an adult we cooked these colorful beauties - It was so much fun needless to say the kids gobbled them down in seconds.
Recipe courtesy of Trendy lil treats
In a 1 litre Sinchies reusable pouch add all the dry ingredients
In a 500ml Sinchies reusable pouch add the milk & vinegar. The vinegar sours the milk, which in turn makes the pikelets light and fluffy. Add the egg and vanilla. Give it a shake around.
Add the liquid ingredient to the dry ingredients and give it a good shake, smoothing any lumps out (alternatively pour it all into a bowl and whisk it). Add the melted butter and shake (or stir)
Divide the batter between 4 x 200ml Sinchies pouches. Add a few drops of colour to each and shake.
Heat a frying pan over low-medium heat and squeeze some batter onto the pan - more or less depending on the size you want. When bubbles start to appear on the top of the pikelet, turn it.
Freeze these for lunchboxes or eat right away with your favorite topping.
TOP TIP: Did you know you can freeze pancake batter too?
Ingredients
Directions
In a 1 litre Sinchies reusable pouch add all the dry ingredients
In a 500ml Sinchies reusable pouch add the milk & vinegar. The vinegar sours the milk, which in turn makes the pikelets light and fluffy. Add the egg and vanilla. Give it a shake around.
Add the liquid ingredient to the dry ingredients and give it a good shake, smoothing any lumps out (alternatively pour it all into a bowl and whisk it). Add the melted butter and shake (or stir)
Divide the batter between 4 x 200ml Sinchies pouches. Add a few drops of colour to each and shake.
Heat a frying pan over low-medium heat and squeeze some batter onto the pan - more or less depending on the size you want. When bubbles start to appear on the top of the pikelet, turn it.
Freeze these for lunchboxes or eat right away with your favorite topping.
