Australia's low-fat cooking queen Annette Sym


Pikelets - makes 24 

2 egg whites
2 tablespoons sugar
½ teaspoon white vinegar
1 cup skim milk
1 tablespoon (15g) Flora Light® margarine
1½ cups self raising flour
cooking spray

In a medium size mixing bowl beat egg whites and sugar for 30 seconds using an electric beater. Add vinegar to milk (don’t worry if the milk curdles). Melt margarine then pour into milk. Add to bowl and combine. Sift flour into mixture in one go and fold gently, DO NOT BEAT as this will make the pikelets tough. Coat frypan generously with cooking spray then drop spoonfuls of mixture onto hot frypan. When mixture starts bubbling turn pikelets over and cook other side for a few minutes. Repeat this step spraying with cooking spray each time until all mixture has been used. Makes approximately 24 pikelets.

Variation: For sultana pikelets add ½ cup sultanas to mix before flour is added to bowl.

Suitable to be frozen
 

Nutritional Information:
PER PIKELET    PLAIN    SULTANA   
TOTAL FAT    0.4g    0.4g   
SATURATED FAT    0.1g    0.1g   
FIBRE    0.3g    0.5g   
PROTEIN    1.5g    1.6g   
CARBS    7.6g    10.2g   
SUGAR    1.4g    4.0g   
SODIUM    72mg    74mg   
KILOJOULES    170 (cals 40)    215 (cals 51)   
GI RATING    Too low in carbs to score a rating   


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