Curried pumpkin pikelets
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12 (makes 24 pikelets)
Time to make:
$0.25 per serve
(at time of publication)
Full ingredients list:
3/4 cup self-raising flour
1/4 cup wholemeal self-raising flour
1/2 teaspoon bicarb soda
1 cup buttermilk
1 egg, lightly beaten
350g cooked butternut pumpkin, puréed
1 tablespoon mild curry paste
reduced-fat Greek-style yoghurt, to serve (optional)
Nutritional information (per serve)
Instructions and steps:
Step 1Sift flours and bicarb soda into a mixing bowl. Add buttermilk to mixture with egg; stir until a thick batter forms.
Step 2Stir pumpkin and curry paste into batter until well combined.
Step 3Spray a medium heavy-based, non-stick frying pan with olive oil and set over medium heat. Drop tablespoonfuls of batter into pan 2–3 cm apart; cook for 1–2 minutes or until small bubbles appear on pikelets’ surface. Flip and cook for 1 more minute, or until lightly golden. Set aside.
Step 4Repeat process with the rest of the batter. Serve pikelets with a dollop of yoghurt, if you wish.
For an even milder curry flavour replace curry paste with a teaspoon of curry powder.
About this recipe
First published: December 2015