Capsicum Pikelets

Ingredients:

½  small red capsicum
½  small yellow capsicum
½ small green capsicum
¼  bunch chives – finely chopped
1 cup plain flour
½ teaspoon bicarbonate of soda
1 ¼ cups milk
1 egg
50g melted butter

1 cup sour cream or natural yoghurt
5 slices prosciutto
Snipped chives

Remove the seeds and membrane from the capsicum. Cut into large flat pieces and place, skin side up, under a hot grill.  Cook until blackened (approximately 10mins). Cool, then peel away the skin, and chop the flesh finely.

Sift the flour, bicarbonate of soda into bowl.  Add milk and egg.  Mix well.

Stir through the capsicum and chives.

Heat RACO frying pan and brush with melted butter. Drop a spoonful of batter in pan (add more for larger pikelets). Cook until bubbles begin to form on surface and the underside is golden brown.

Flip the pikelet over and cook the other side.  Transfer to plate, and cover to keep warm.

Serve with teaspoon of sour cream or natural yoghurt, a strip of prosciutto, and garnish with chives.