Mini wholemeal pikelets with caviar and sour cream
These mini wholemeal pikelets with caviar dip and sour cream will be the perfect nibble when you get together with friends. Served warm, they’re great for cool evenings.
- 125g (1 cup) whole meal self-raising flour
- 1 teaspoons baking powder
- 1 teaspoon raw sugar
- ¼ teaspoon sea salt
- 1 egg, lightly beaten
- 2/3 cup milk
- 25g melted butter
- 200g tub Chris’ Traditional Caviar Taramasalata Dip
- 200ml light sour cream
- chopped chives to garnish
Sift the flour and baking powder into a bowl. Add the sugar and stir to combine. Add the egg and milk and beat until smooth. Allow the batter to stand covered for about half an hour in the fridge, stir thoroughly before using. Heat a large heavy bottomed or non-stick frying pan over a low – medium heat and brush very lightly with butter, being careful not to let the butter brown.
Spoon teaspoons of mixture into the pan (the pikelets should be bite sized) and cook for about 1-2 minutes, until bubbles appear on the surface. Turn the pikelets over and cook until golden on both sides. Serve warm and let your guests add their own dollops of Chris’ caviar dip, sour cream and snipped chives. Makes about 20-25 small ones or 10 larger ones.
Tip: Make these in a larger size and top with smoked salmon for a delicious light supper served with a green salad. You can also make the pikelets well in advance and heat them in the microwave just before serving.