Mini Savoury Pikelets

clock 15 minutes + 15 minutes bowl Serves 18


  • Pikelets:
  • 1 cup self raising flour
  • 2 tsp caster sugar
  • 3/4 cup milk
  • 1 egg
  • 50 g melted butter, plus extra for cooking
  • 1/4 cup finely grated parmesan
  • 2 Tbsp pitted kalamata olives, sliced
  • 2 Tbsp semi-dried tomatoes, chopped
  • 1 Tbsp finely chopped basil
  • Salt, to taste
  • Ground pepper, to taste
  • Topping:
  • 1/2 cup mascarpone or sour cream
  • 1 Tbsp sun-dried tomato pesto
  • 4 slices prosciutto, grilled, torn
  • Basil leaves, torn
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  • 1. Sift flour into a large bowl and 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 and gradually fold in milk mixture until batter is smooth.

  • 4. Heat a large, non-stick frying pan on medium. Brush with extra melted butter. Drop heaped tablespoonfuls of batter into pan. Cook for 1-2 minutes until bubbles appear on the surface. Turn and cook for one minute or until golden. Transfer to a wire rack to cool.

  • 5. Repeat with remaining mixture, brushing the pan with butter as you go.

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

  • Tip: You may need to add another ¼ cup milk, depending on thickness of the batter. For a vegetarian option, replace the prosciutto with fried halloumi.

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