Double chocolate pikelets

Serves:

Ingredients

• 1 cup wholemeal self-raising flour
• 1 cup buttermilk
• 1 egg
• 2 tbs raw cacao powder
• 4 tbs vegetable oil
• 3/4 cup milk chocolate chips

Method

Combine all ingredients, except the chocolate buttons and vegetable oil, and whisk to combine.

Set aside for about 15 minutes.

Heat a little of the vegetable oil in a frying pan over a medium heat. Once the pan is hot, ladle 2 tbs batter into the hot pan per pikelet.

Dot the top of each pikelet with a few chocolate chips and, once you start to see a few bubbles on the surface, flip over with a spatula to cook the other side.

Do this for a minute or so before removing from the pan and repeating with remaining ingredients. Serve warm or cold.

Find more after school snacks

• Buttermilk scones
• Cheesey vegetable scones
• Cheesy scones
• Choc chip scones
• Sultana scones
• Lemonade scones
• Apple teacake
• Hot cross buns
• Corn pikelets
• Gluten-free pikelets
• Pikelets
• Pikelets with chocolate sauce
• Veggie pikelets
• Nanas cinnamon rolls

Serving Suggestions

Note

• Save a few of these and wrap them in baking paper for a lunch box treat.
• You could try using mini white chocolate chips instead to give a pretty polka dot affect.
• This recipe was created by Sophie Hansen for Kidspot, New Zealand’s best recipe finder.