Thursday, July 24, 2008

Lemon and Blueberry Pikelets

I love pikelets. Partly because they're delicious little mini pancakes so what's not to love, but also because they take all of 15 minutes from getting the frypan out of the cupboard to sitting down and eating.

This is the type of thing I'm looking forward to cooking with my own kids. But as we are just starting the TTC rollercoaster that is clearly a little while away yet!

Lemon and Blueberry Pikelets
Recipe adapted from the Original Cookbook by the Australian Women's Weekly, 1977, p178

1 cup self-raising flour
pinch of salt
1/4 ts bicarbonate of soda
3 tbs sugar
1 egg
2 ts melted butter
2/3 cup sour milk (made by adding 1ts vinegar or lemon juice to the milk and letting it stand in a warm place until it sours ie. goes squidgy and lumpy - I do this first thing and it's ready by the time everything else is assembled)
Zest of 1 lemon
approx 1 cup blueberries, either fresh or frozen

Sift dry ingredients together and add sugar. Mix to a smooth batter with beaten egg and milk, then fold through the melted butter and lemon zest.

Heat and grease frypan then drop in dessertspoonfuls of batter (I do 5 or 6 at a time but it depends on the size of your pan and flipping skills). Top each with a scattering of blueberries.

Cook until bubbly on top and golden brown underneath. Flip each one to cook other side. This second side may take a little longer than the first if you have used frozen blueberries.

Remove and repeat. Makes approx 12 pikelets. Delicious served hot from the pan with butter, maple syrup or just a dusting of icing sugar.

Note to self - next time wear gloves when handling blueberries to avoid freakish blue fingernails!

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