· By Julia Boase

Apple and Cinnamon Pikelets

Isn't it frustrating when those apples that you sent off to school for the day come straight back again? Worse they're always slightly bruised and brown and no one really wants to eat them now. Don't throw them out, using them in your cooking instead. My apple and cinnamon pikelets freeze really well and make a great lunchbox additions the kids will love.


Apple & Cinnamon Pikelets - Makes between 20 - 30 small pikelets



1 medium or two small (lunch box) sized apples - peeled and coarsely grated

1/2 tsp cinnamon

1 cup plain flour

1/2 cup wholemeal plain flour

3 tsp baking powder

1 rounded tablespoon of castor sugar

pinch of salt

45g of melted salted butter

1 egg

1 1/4 cup of milk (we used reduced fat cows milk)



Sift flours together into a large bowl. Add baking powder, sugar, pinch of salt and cinnamon and mix to combine. Crack egg into dry mixture, then add milk and melted butter. Whisk slowly to incorporate wet ingredients without getting lumps. Continue to mix until well combined. Stir through grated apple and let sit for 30mins before cooking.

Over low - medium heat melt a small amount of butter in a frying pan. When hot add a small scoop of pikelet mixture to your frying pan and cook until bubbles start to appear on the surface (about 3 minutes). Flip pikelet and cook for a further minute until underside is browned.

Eat straight away or freeze for up to 3 months.

Send in the lunch box to school sandwiched with a little butter or margarine or use our mini snack pot to send some maple syrup for dipping into.




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