These lovely morsels are a fuss free version of mini crumpets (known as pikelets in Australasia or pancakes in North America). Use them as a base for canapés or make larger ones for starters. Delicious topped with horseradish cream and cured salmon.
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Ingredients
- 125 g self raising flour sifted
- 125 ml whole milk
- 2 eggs beaten
- 1 tbsp dill chopped
- 1 tbsp chives chopped
Instructions
- Lightly whisk the eggs and milk together. Into a bowl, sift the flour again and make a well in the centre. Whisk in the egg and milk mixture until well combined. Season with salt and pepper and stir through the herbs.
- Heat a large non stick pan over a medium heat, add a teaspoon of vegetable oil. Drop a heaped tablespoon of batter into the pan using a spoon to flatten into a circle. Cook until bubbles appear on the surface then flip over and cook on the other side for a minute. Lift out to a cooling rack and repeat until all are cooked.
Nutrition
Calories: 65kcalCarbohydrates: 10gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 34mgSodium: 18mgPotassium: 42mgFiber: 1gSugar: 1gVitamin A: 84IUVitamin C: 1mgCalcium: 21mgIron: 1mg
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