Pikelets can be joined and cut into shapes a day ahead. Store in an airtight container in the refrigerator.
ingredients
makes about 30
1 1/2 cups self-rising flour
4 tablespoons sesame seeds, toasted
2 teaspoons finely grated orange rind
2 eggs
2 teaspoons sesame oil
1 cup milk
4 tablespoons orange juice
1/4 pound sun-dried tomatoes, finely chopped
for the filling
3/4 cup soft cream cheese
2 tablespoons chopped fresh cilantro
method
1. Sift the flour and a pinch of salt into a bowl, stir in the sesame seeds and orange rind and make a well in the centre. With a fork, gradually whisk in the combined egg, sesame oil, milk and orange juice to make a smooth lump-free batter. Set aside for 15 minutes.
2. Heat a skillet and brush lightly with melted butter or oil. Pour 1/3 cup batter into the pan and cook over medium heat for 3 — 4 minutes, or until bubbles appear on the surface. Turn over and cook the other side. Transfer to a plate and cover with a tea towel while cooking the remaining batter.
3. Use biscuit cutters to cut out various shapes (you will be sandwiching 3 of each shape together so make sure you have the right number of each).
4. To make the filling, mix the cream cheese and cilantro and use to sandwich together three pikelet shapes. Decorate with sun-dried tomato.
