Breakfast Pikelets

Sunday was the best day I’ve had in a long time! I woke up early and made piklets for breakfast and then a spot of gardening in the beautiful sunshine. I have the rocket in the greenhouse along with my corriander and basil and all are coming along nicely. I’m looking forward to Summer when everything will (hopefully) leap out of the ground!

It was such a beautiful day here on Sunday that I went for a m-a-s-s-i-v-e bike ride around the Yarra trail and stopped off for a bite to eat at the Abbotsford Convent. It was beautiful there with the sun shinning, lots of cute dogs, delicious food and good art and jewellery. Ticked all boxes.

After a good couple of hours riding we stopped off at this cute church that has been converted into a bar. It’s called Wesley Ann and its on Northcote High Street and it has the high pitched roof, exposed brick and some original fittings still existing. And with the added bonus of $10 jugs of Gypsy Pear Cider everyday after 6pm – happy days! After a very fun cycle home, I made a Chicken a Leek Pie to top off the perfect day! Pie recipe to follow shortly…

Breakfast Piklets

1 cup (150g) self-raising flour
1 tbs caster sugar
3/4 cup (185ml) milk
1 egg
Melted butter

1. Add flour and sugar together in a bowl and add a pinch of salt.

2. Whisk milk and egg together and add to flour and sugar. Mix until it comes together.

3. Heat the frypan over medium heat and brush with a little melted butter. Drop a tablespoon full of the mixture into the pan and cook until bubble appear. Turn over and cook the other side until golden brown.

4. Serve warm with butter and jam

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  1. Tamsyn says:

    The best pikelets ever!!!!

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