Ingredients Jump to Instructions ↓

  1. 1 cup (150g) self-raising flour , sifted

  2. 1 cup (250ml) milk

  3. 1 egg , lightly beaten

  4. 1 cup (120g) grated cheese

  5. cup snipped chives

  6. cup (120g) spreadable cream cheese

  7. 1 celery stalk, trimmed, finely diced

Instructions Jump to Ingredients ↑

  1. Place flour in a bowl. Make a well in centre and add milk and egg. Whisk ingredients together from centre, gradually drawing in flour, until a smooth batter forms. Fold through grated cheese and chives.

  2. Heat a non-stick frying pan on medium and spray with oil. In batches, cook tablespoons of batter for 2 minutes. Turn and cook for another minute. Remove from pan and continue with remaining batter. Set aside to cool.

  3. Combine cream cheese and celery together in a small bowl and season to taste. Spread cream cheese mixture over 10 pikelets. Stack two pikelets together, cream cheese side up, and top with a plain pikelet to form five stacks. Wrap in plastic wrap before packing into lunchbox.


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