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Tag Archives: self-raising flour

Banana pikelets

I find it extra hard to get inspiration for breakfast. My biggest hurdle is not being a morning person. Even if I’ve been up for quite a while before Nicholas wakes up, I don’t have the same enthusiasm for making him something different for breakfast. He’s also more fussy at breakfast.

Pikelets are little thick pancakes. They’re also called drop (or dropped) scones because of how the batter is dropped from a spoon into the pan to make them. They’re a perfect size for little hands to eat on their own.

I loved making them as a child and have vivid memories of impatiently waiting for the bubbles to appear so I could flip them over. They’re easy and very satisfying for kids to make.

I replaced the sugar in my favourite pikelet recipe with some honey, and added mashed banana and cinnamon. Even with the fruit, they’re not very sweet (if you want them sweeter add some more honey or use 1/4 cup of sugar). I also added some bicarbonate of soda to give some extra fluffiness, but they’re still good without it. After they’re cooked, they’ll still be a bit soft and gooey inside from the banana.

Freeze the ones you don’t eat immediately and have them as a snack another day.


Prep time: 10 mins
Cook time: 15 mins
Makes about 20

1 1/2 cups self-raising flour
1/4 tsp bicarbonate of soda
1/2 tsp ground cinnamon
2 bananas, mashed
1 tbsp honey
1 egg, beaten
1 cup milk
small piece of butter, melted, to grease the pan

Sift flour, bicarbonate and cinnamon into a medium-sized bowl. Add banana, honey and egg, and mix to combine. Add milk gradually until you have a fairly thick batter (you might not need to add all the milk).

Heat a large frying pan over a medium heat and brush with melted butter. Use a tablespoon to drop the mixture into the pan. Cook in batches, turning when bubbles appear on the surface (1-2 mins). Cook the other side until golden brown (about 1 min). Lift out and cover with a clean tea towel to keep warm.







  • add some vanilla essence for extra sweetness
  • leave out the banana and serve with fruit
  • try adding other fruit (grated apple, mashed strawberries, whole blueberries, sultanas or raisins)

Other uses:

  • top with jam and cream (or Nutella!) for afternoon tea

Tip: Wipe your pan clean with a piece of paper towel after each batch and then brush with some more melted butter.

Chocolate fork biscuits

Happy World Baking Day! Although I should have baked a cake, I decided to bake something much quicker and that would last a bit longer than a cake – biscuits.

This is one of my oldest favourites, written down in the first notebook, when I left home to go to uni at 18, that became my first recipe book. I don’t remember whether it was a recipe I copied from my mum or from a magazine. It was long before being able to easily scour the internet for recipes. Can you imagine not being able to do that?!

The recipe says to stir in the flour, cocoa and salt, but I just add them to the food processor, after the sugar and butter have been nicely whipped,and whizz them up to combine. Most of your preparation time is rolling the dough into balls. I’ll definitely try to get Nicholas doing this job as soon as possible!

A lovely crumbly buttery biscuit, from the simplest of ingredients, they’re perfect to whip up for afternoon tea, for parents to snack on during playdates, to give as a homemade present, or simply as a well-earned treat. Put your angel down for a nap, and you should be able to make these and have happily eaten some before they wake up.


Prep time: 20 mins
Cook time: 8 mins
Makes about 25
Can freeze uncooked dough

125g unsalted butter, softened
1/4 cup caster sugar
1 cup self-raising flour
2 1/2 tbsp cocoa powder
A pinch of salt

Heat oven to 190C and grease two baking trays.

In a food processor or with electric beaters, cream the butter until soft then add sugar, gradually beating until white and fluffy. Stir in sifted flour, cocoa and salt until a creamed mixture.

Roll mixture into small walnut-sized balls and place on greased baking trays. Flatten each ball with a fork dipped in cold water.

Bake for 8 mins. Leave to cool on trays for a few minutes and then be careful when lifting them off as they’ll still be quite soft. Cool on a wire rack.

Enjoy with a large glass of milk!


  • sandwich two biscuits together with some icing (an orange flavoured icing would work well)
  • break up some fruit and nut chocolate or some white chocolate and stir into the finished mixture

What are your ‘go to’ recipes that never fail and always impress?