Aussie mum’s Panadol syringe pikelet hack goes viral!
‘This is the hack I needed to see! Awesome idea!’
Love making pikelets and pancakes … but struggle to make them the same size?
Well one Aussie mum has come up with an ingenious idea for making perfectly even, equal-sized pikelets – using a very unlikely utensil.
Scroll down for the perfect pikelet batter recipe…
This clever hack put the Facebook world in spin!
Sharing on the Mums Who Cook & Bake Facebook group, mum Kimche reveals how she uses a Panadol syringe to measure out 7ml, which is the perfect size for lunchbox-sized pikelets.
Says Kimche: “I don’t have any fancy pans or gadgets so I had to get creative to make mini pikelets look the same size. 7mls per pikelet exactly! Now a double batch ready to freeze for school and kinder lunch.”
Posting a video of just how she does it, Kimche’s method really does work – creating perfectly even pikelets.
Adds Kimche: ‘I wanted them smaller so they would fit into the bento lunch box compartments. There is no way in the world i would be making them like this just to be devoured at breakfast!’
The savvy mum’s cooking hack got the big thumbs up from other mums, who were blown away by her idea.
‘This is the hack I needed to see! Awesome idea!’ said one. Added another: ‘It’s genius!! Now the kids won’t fight over who has bigger pikelets!!’
Said a third: ‘OMG genius!’
Added one more: ‘You’re a pioneer! Well done, mumma! 😍👌🏻🙌🏻’
We totally agree!
Scroll down for the perfect pikelet batter recipe…
Perfect pikelet batter recipe
Ingredients
- 1 cup self-raising flour
- 1/4 teaspoon bicarbonate of soda
- 1/4 cup caster sugar
- 1 lightly beaten egg
- 3/4 cup milk
- 30 gram butter, melted
- jam, whipped cream, to serve
Method
- Sift flour and soda together into a medium bowl. Stir in sugar. Make a well in centre. Gradually stir in egg and enough milk for a smooth, pouring consistency. Rest 15 minutes.
- Heat a large, non-stick frying pan on medium. Brush with butter. Working in 3 batches of 6, drop tablespoons (or a Panadol-syringeworth!) of batter into pan, allowing room for spreading. Cook 1-2 minutes, until bubbles appear on surface. Turn and cook 1 minute further, until golden. Brush pan with butter between batches.
- Transfer cooked pikelets to a wire rack. Serve warm with jam and cream, lemon curd or your favourite topping.
This article first appear on New Idea Food and is reproduced with permission.
