Piklets are a sort of savoury pancake.
As long as you have a small non-stick frying pan, there’s no reason you can’t make them on the road for a tasty and cheap vegetarian supper. This recipe is for a mediterranean version of piklets but you could try endless variations.
- 5 large tomatoes, diced
- 1 cup plain flour
- 1 tsp baking powder
- 1 egg
- 1 cup milk
- 2 tbsp oil
- 2 tbsp grated parmesan
- freshly chopped herbs (basil, parsley, coriander – your choice)
- salt and pepper
Mix the flour and baking powder together and season with a little salt and pepper. Add in the tomatoes and chopped herbs.
Whisk the egg, milk and oil together and stir into the flour mixture until smooth. You can add a little more milk or oil if you think it’s too thick.
Drop spoonfuls of the batter on a hot, non-stick frying pan. Turn when bubbles appear on the surface and the underside is slightly browned.
Serve with a salad.