Name: Mini savoury pikelets
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 cup self-raising flour; 2 teaspoon caster sugar; 3/4 cup milk; 1 egg; 50 gram butter, melted, plus extra for cooking; 1/4 cup finely grated parmesan; 2 tablespoon sliced, pitted kalamata olives; 2 tablespoon semi-dried tomatoes, chopped; 1 tablespoon finely chopped basil; 1/2 cup mascarpone or sour cream; 1 tablespoon sun-dried tomato pesto; 4 slices prosciutto, grilled, torn; basil leaves

Mini savoury pikelets

Dolloped with whipped tomato mascarpone and crispy prosciutto, these olive pikelets are fantastic for a party.

Skip to Recipe

Makes 18 Item

Prep

15M

Cook

15M

Total

30M

Ingredients

1 cup self-raising flour

2 teaspoon caster sugar

3/4 cup milk

1 egg

50 gram butter, melted, plus extra for cooking

1/4 cup finely grated parmesan

2 tablespoon sliced, pitted kalamata olives

2 tablespoon semi-dried tomatoes, chopped

1 tablespoon finely chopped basil

1/2 cup mascarpone or sour cream

1 tablespoon sun-dried tomato pesto

4 slices prosciutto, grilled, torn

basil leaves

Method

1.Sift flour into a large bowl. Stir in sugar.

2.In a small bowl, whisk together milk, egg, butter, cheese, olives, tomatoes and basil. Season to taste.

3.Make a well in the centre of the flour mixture. Gradually blend in milk mixture until batter is smooth.

4.Heat a large non-stick frying pan on medium. Brush with extra melted butter.

5.Drop heaped tablespoonfuls of batter into pan. Cook for 1-2 minutes until bubbles appear on the surface. Turn and cook other side for 1 minute or until golden. Transfer to a wire rack to cool. Repeat with remaining mixture, brushing the pan as you go.

6.Meanwhile, in a small bowl combine mascarpone with pesto. Serve pikelets topped with mascarpone mixture, prosciutto and basil leaves.

You may need to add another ¼ cup milk, depending on thickness of the batter.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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