Blueberry and buttermilk pikelets are a great way to start the weekend and they're so simple to make. Pikelets are of Welsh origin and can be best described as miniature, fluffy pancakes.
Pikelets have firm place in the hearts and mouths of Aussies and Kiwis and can be served with jam, butter or whipped cream. I usually just eat them plain or with a little icing sugar on top.
You can use either fresh or frozen blueberries in this recipe. If you are using the frozen kind, keep them in the refrigerator until it's time to mix them into the batter.
- 1 1/4 cup self-raising flour
- 2 Tbsp castor (berry) sugar
- 3/4 cup buttermilk
- 1 large free-range egg
- 50 grams (just under 1/4 cup) of butter, melted
- 1 Tbsp milk
- 1 cup of fresh or frozen blueberries (if frozen, keep in freezer until needed in recipe)
- Extra butter for greasing frying pan
- Sift the flour and sugar into a mixing bowl. Stir with a wooden spoon to combine. Set aside.
- Whisk the buttermilk, milk, butter and egg together in a separate bowl.
- Add the buttermilk and egg mixture to the flour mixture. Whisk until smooth.
- Now add the blueberries to the mixture. If you are using frozen blueberries, stir them through very gently and slowly with a spatula or wooden spoon so that they don't get mushy and turn the batter blue.
- Heat a large non-stick frying pan over medium heat. Brush with a little melted butter. Spoon about 1/8 cup of the mixture into the pan. Cook for about 2 minutes or until the surface starts to bubble.
- Use a spatula to carefully turn the pikelets over and cook for a further 1-2 minutes or until cooked through.
- Transfer pikelets to a plate and cover loosely with foil. Repeat the process with the remaining mixture. You will need to lightly grease the frying pan with melted butter in between frying.
- Serve the pikelets warm or at room temperature with icing sugar or jam and butter.