Now who doesn’t love pikelets? So quick and easy to whip up, and so delicious! Watch all those happy childhood memories come flooding back. And yes, the magic ingredient is five:am yoghurt!


1 cup (245g) five:am vanilla bean yoghurt (additional to serve)
2 free range organic eggs
1 cup organic self raising flour
Cooking oil spray
Fresh strawberries and jam, to serve


1. Beat eggs lightly in a bowl. Add five:am yoghurt and whisk.
2. Add flour and whisk until combined. Mixture should be soft dropping consistency (it should drop slowly off a spoon without shaking it). Allow mixture to stand for 10 minutes.
3. Heat a non-stick frying pan on a medium heat and lightly spray with cooking oil. Place one tablespoon of the mixture for each pikelet into the frying pan. Cook several at a time. When small bubbles form on the edge of the pikelets, flip them over. Cook until the underside is golden and remove from pan to cool. Repeat until mixture is finished. Makes approximately 24 pikelets.

Note: To serve, spread pikelets with your favourite jam, a small dollop of five:am vanilla bean yoghurt and fresh strawberries.