Dill Pikelets with Sour Cream Tuna Salad

A pikelet in Australia is a 5 cm in diameter small unsweetened pancake with simple ingredients similar to a crepe and used for breakfast. It is also a very popular afternoon tea delight with jam and cream. This is a savoury recipe and can be used as a starter, canapé or for a light lunch.

Ingredients Makes 10 - 12 Pikelets

1 cups self raising flour (160g)
½ teaspoon salt (4g)
1 tbls fresh dill finely chopped (3g)
grated rind of ½ lemon
¾ cups milk (175ml)
1 eggs  (50g)

Method

Place all ingredients in a food processor and mix until smooth.

Place spoonfuls of the mixture into a lightly oiled non stick pan over medium heat.
Cook each side’s approx 2 minutes.
Keep covered with a clean tea towel until ready to serve.

These can be made ahead of time and quickly reheated in the microwave.

Place one pikelet on a plate and top with a spoonful of tuna mix.
Finish with a generous amount of sour cream and garnish with a fresh sprig of dill.

Sour Cream Tuna Salad serves 4

2 can drained tuna (190g)
2 tbls sour cream (30g)

½ tbls finely chopped Dill

1 tbls finely chopped chives (4g)

Method

Mix ingredient and arrange on pikelet.

Variations: Try Smoked Salmon instead of tuna or add any or all of the following ingredients: chopped radish, shredded cheese, use mustard instead of sour cream, curry powder, cumin, garlic or vinaigrette.

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