High-fibre cinnamon pikelets: Swap self-raising flour for wholemeal self-raising flour and reduce the amount to 1/2 cup. In step 1, add 1/2 cup rolled oats and 1 teaspoon of cinnamon.
Creamy pikelets: For extra sweetness and creaminess, add 1/2 cup of low-fat vanilla yoghurt to batter. Alternatively, try a low-fat berry-flavoured yoghurt.
Mixed berry pikelets: Add 1 cup of fresh or frozen mixed berries (blueberries, raspberries or strawberries) to batter prior to cooking. If using frozen berries, stir through mixture gently so the berries don’t get too soft. Serve with low-fat vanilla yoghurt.
Tropical pikelets: Replace skim milk with Carnation Light & Creamy Coconut-flavoured evaporated skim milk in step 1. Add finely chopped pineapple, passionfruit and peaches to the mixture. Serve with a scoop of mango-flavoured frozen yoghurt.
Salmon blinis: Omit sugar in step 1. Use a smaller amount of mixture (1 tablespoon) to make mini-pikelets. Instead of topping with banana and maple syrup, top each pikelet with 1 teaspoon light sour cream, a small slice of smoked salmon and chopped, fresh dill. Ideal for serving as party canapes.
Cheese & vegie pikelets: Omit sugar in step 1. Add 1 small grated zucchini (excess liquid squeezed out) and 1 small grated carrot (excess liquid squeezed out) to batter. Add 1/2 cup reduced-fat cheese. Serve with garden salad, or enjoy alone as a tasty snack.
Citrusy pikelets: Add 1–2 tablespoons lemon zest to batter. Serve topped with 1 tablespoon fresh reduced-fat ricotta (1 teaspoon per person) and lemon curd.
Choc pikelets: Add 2 tablespoons of cocoa powder and 1/4 cup chocolate chips to dry ingredients, then add in 1/2 teaspoon of vanilla essence with milk and egg. Serve with fresh berries and low-fat yoghurt or reduced-fat ice cream.
Ricotta pikelets with figs and honey: Add 1 cup of fresh reduced-fat ricotta to in step 1 when adding milk and egg. Serve with baked figs, then drizzle with a little honey.