Mini savoury pikelets

Dolloped with whipped tomato mascarpone and crispy prosciutto, these olive pikelets are fantastic for a party.

  • 15 mins preparation
  • 15 mins cooking
  • Makes 18 Item
  • Print


Mini savoury pikelets
  • 1 cup self-raising flour
  • 2 teaspoon caster sugar
  • 3/4 cup milk
  • 1 egg
  • 50 gram butter, melted, plus extra for cooking
  • 1/4 cup finely grated parmesan
  • 2 tablespoon sliced, pitted kalamata olives
  • 2 tablespoon semi-dried tomatoes, chopped
  • 1 tablespoon finely chopped basil
  • 1/2 cup mascarpone or sour cream
  • 1 tablespoon sun-dried tomato pesto
  • 4 slices prosciutto, grilled, torn
  • basil leaves


Mini savoury pikelets
  • 1
    Sift flour into a large bowl. Stir in sugar.
  • 2
    In a small bowl, whisk together milk, egg, butter, cheese, olives, tomatoes and basil. Season to taste.
  • 3
    Make a well in the centre of the flour mixture. Gradually blend in milk mixture until batter is smooth.
  • 4
    Heat a large non-stick frying pan on medium. Brush with extra melted butter.
  • 5
    Drop heaped tablespoonfuls of batter into pan. Cook for 1-2 minutes until bubbles appear on the surface. Turn and cook other side for 1 minute or until golden. Transfer to a wire rack to cool. Repeat with remaining mixture, brushing the pan as you go.
  • 6
    Meanwhile, in a small bowl combine mascarpone with pesto. Serve pikelets topped with mascarpone mixture, prosciutto and basil leaves.


You may need to add another ¼ cup milk, depending on thickness of the batter.

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