Panklets

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Author: Bernadette Eriksen
A panklet is a cross between a pancake and a pikelets.
Category: Breakfast, Dessert
Keyword: Level 4 pureed dysphagia diet
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 1400 g
Print Recipe

Ingredients

  • Cooking spray

Panklets

  • 185 g Plain flour
  • 90 g Caster sugar
  • 190 mL Full cream milk
  • 2 Eggs, large (58.3g each)
  • Butter

Shape It Pureed Solution

  • 450 g Panklets, cooked
  • 1.1 L Full cream milk
  • 10 g Shape It Powder or use Shape It Scoop, see notes

Triple Berry Sauce

Equipment

Ingredients

  • Cooking spray

Panklets

  • 185 g Plain flour
  • 90 g Caster sugar
  • 190 mL Full cream milk
  • 2 Eggs, large (58.3g each)
  • Butter

Shape It Pureed Solution

  • 450 g Panklets, cooked
  • 1.1 L Full cream milk
  • 10 g Shape It Powder or use Shape It Scoop, see notes

Triple Berry Sauce

Instructions

Cook Panklets

  • In a bowl, combine the flour and sugar.
  • In a separate bowl, whisk together the milk and eggs, then add the flour mixture and whisk until smooth.
  • Heat a non-stick frying pan over medium heat and melt a small amount of butter.
  • Drop heaped tablespoons of the batter into the pan and cook for a few minutes or until bubbles appear on the surface.
  • Flip the panklet and cook until puffed and golden.
  • Transfer the panklet onto greaseproof paper and repeat steps 3 through 5 until all the batter is used.
  • Store in fridge for 1-2 days, or freeze for 1-2 months.

Puree Panklets and Activate Shape It

  • Lightly spray a lamington tray or line it with baking paper.
  • Break up 450g of panklets into a food processor, pulse to crumbs, and pour into a large bowl (See notes, for how to adjust recipe, if less than 450g).
  • In a saucepan, whisk milk and Shape It Powder. Bring to the boil over medium heat.
  • Reduce heat and simmer gently for 2 minutes, stirring occasionally.
  • Pour Shape It mixture over the panklet crumbs and mix well until smooth, ensuring all crumbs are completely saturated.
  • Immediately pour the mixture into prepared lamington tray to desired thickness and spread evenly with a spatula.
  • Cover with cling film and refrigerate until set.

Triple Berry Sauce

To Serve

  • Once set, use a scone or cookie cutter to cut the pureed panklets into your desired size and shape.
  • Serve cold or warm. To serve warm arrange the panklets on plates or a tray, cover securely with cling film and steam until a safe temperature has been reached (do not overheat). To reheat, refer to the Shape It Reheating Guide.
  • Serve topped with pureed fruit and/or triple berry sauce.
  • Before serving, test for IDDSI Level 4 Pureed: To test, use the Spoon Tilt Test and Fork Drip Test. It should be smooth and free of lumps. For more information on IDDSI testing, click here.

Notes

Chef Tips:

Recipe Note

Shape It Conversion Chart

Shape It Scoop Weight
Scoop A 1g
Scoop B 10g

This recipe has been designed for people requiring a IDDSI Level 4 Pureed Diet. If you are unsure if these recipes are suitable for you, contact your Speech Pathologist for advice.

 All recipes were pureed with a Robot Blitzer, which creates a very smooth puree. Using other equipment can cause variations. It is important to confirm the final texture with your Speech Pathologist or by testing according to IDDSI Testing Methods. 

This information is intended for patients, and carers of patients, who have been prescribed Shape It Powder by a healthcare professional, as well as Food Service Kitchens that prepare food for individuals with dysphagia.

The information provided is accurate and reliable to the best of our knowledge and is offered in good faith for the benefit of the consumer. It is the user’s responsibility to determine the safe use of the product for their specific applications and to assess its suitability for their needs, as conditions of use, handling, storage and disposal are beyond Flavour Creations’ control. Flavour Creations does not guarantee against any risk of use, liability or patent infringement. Flavour Creations does not guarantee the final viscosity of the product or patient suitability.

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