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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 12 |
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Great breakfast pikelets for little-uns. Lots of helpers needed. Adapted from ‘Kids in the Kitchen Cookbook’ Health Department Western Australia 1998. Ingredients:
1 small zucchini |
1 carrot |
1 orange (or 1tb 100% orange juice) |
1 teaspoon orange zest (grated) |
1/2 cup wholemeal self-rising flour |
1/2 cup self-raising flour |
1 tablespoon brown sugar |
1 egg |
3/4 cup low-fat milk |
1/4 teaspoon margarine |
Directions:
1. Use fine grater and grate the orange rind to get 1 teaspoon of zest.
2. Cut orange in half and squeeze juice from the orange .
3. Grate zucchini and the carrot. Put them into a saucepan .
4. Turn the stove onto medium heat and add orange juice and zest.
5. Cook the vegetables until soft (about 3 minutes) and allow to cool .
6. Sift both flours into a bowl.
7. Stir in sugar, egg and milk to make a batter.
8. Mix in cooked vegetables.
9. Put frypan on medium neat and melt the margarine.
10. Drop tablespoons of mixture into the fn/pan.
11. Cook until bubbles appear.
12. Turn over and brown the other side.
13. Serve warm or cold.
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