HIDE & SEEK PIKELETS
MAKES AROUND 20
My kids seem to like pikelets whatever colour they come in (and, in this case, despite the smuggled beetroot). These ones are good for big kids, too, with feta for a creamy, salty pop. Serve with Greek yoghurt (with a little hot sauce stirred in for adults).
2 free-range eggs, beaten
250g cooked beetroot, blitzed to a coarse texture 1 cup buckwheat flour
1 Tbsp baking powder
Oil, for frying
Greek yoghurt, extra virgin olive oil, finely chopped cucumber and chopped flat leaf parsley, to serve 1 Place the beaten eggs and blitzed beetroot in a bowl. Season with salt and pepper and stir to combine.
2 Add the flour and baking powder and whisk together, then crumble in the feta.
3 Heat a little oil in a non-stick frying pan and fry dessert-spoonfuls of mixture for
2-3 minutes until they start to bubble. Flip over and cook for around 2 more minutes or until golden. Remove pikelets from pan and keep them warm.
4 Add more oil and repeat until batter is used up. Serve pikelets with Greek yoghurt dressed with a little olive oil and chopped cucumber and parsley.