Blueberry pikelets
Blueberry pikelets are small, fluffy pancakes enriched with juicy blueberries and a hint of nutmeg. Perfect for breakfast or a sweet snack, they're quick to make and delicious served with whipped cream.
Cook time 12 min
Prep time 10 min
Ingredients:
1 cup self-raising flour1 tsp ground nutmeg
1/3 cup brown sugar
3/4 cup milk (1% fat)
1 egg
2 tbsp butter
3/4 cup heavy whipping cream
1 cup blueberries
Blueberry Pikelets are a delightful treat perfect for breakfast, brunch, or a sweet snack. These small, fluffy pancakes are packed with juicy blueberries and a hint of nutmeg, creating a delicious balance of flavors. Whether you're cooking for yourself, your family, or guests, these pikelets are sure to impress and satisfy.
Instructions:
- In a medium mixing bowl, combine 1 cup of self-raising flour, 1 teaspoon of ground nutmeg, and 1/3 cup of brown sugar. Whisk together until evenly mixed.
- In another bowl, whisk together 3/4 cup of milk, 1 egg, and 2 tablespoons of melted butter until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring continuously until there are no lumps and the batter is smooth.
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with a bit of butter or cooking spray.
- Pour small amounts of the batter (about 2 tablespoons) onto the skillet to form small pikelets. Allow space between each to prevent them from sticking together.
- Sprinkle a few blueberries onto each pikelet while the batter is still wet.
- Cook until bubbles form on the surface of the pikelets and the edges start to look set, about 1-2 minutes. Flip them over with a spatula and cook for another 1-2 minutes until golden brown and cooked through.
- Continue with the remaining batter, greasing the skillet as needed.
- In a separate bowl, whip the 3/4 cup of heavy cream until it forms soft peaks. This will be served on the side or on top of the pikelets.
- Place the cooked pikelets on a serving plate. You can stack them if desired.
- Serve warm with a dollop of the whipped cream and extra blueberries on top if desired.
Blueberry Pikelets are a simple yet delicious recipe that can easily become a favorite in your household. Their light and fluffy texture combined with the burst of blueberries makes them an irresistible treat. Enjoy them fresh off the griddle with a dollop of whipped cream or a drizzle of syrup.
Blueberry pikelets FAQ:
Each pikelet typically takes about 1-2 minutes per side to cook. You'll know they are ready to flip when bubbles form on the surface and the edges look set.
Yes, you can substitute self-raising flour with all-purpose flour by adding 1 1/2 teaspoons of baking powder per cup of flour.
Leftover pikelets can be stored in an airtight container in the refrigerator for up to 2 days. For longer storage, freeze them between layers of parchment paper for up to 2 months.
You can substitute heavy whipping cream with whipped coconut cream or a non-dairy alternative like almond milk. Keep in mind that the texture and flavor might differ slightly.
Pikelets are done when they are golden brown on both sides and a toothpick inserted in the center comes out clean. Ensure they are not doughy in the middle.
Tips:
- For fluffier pikelets, make sure not to overmix the batter. A few lumps are okay.
- If you prefer a stronger nutmeg flavor, you can increase the amount slightly or add a pinch of cinnamon.
- To prevent the blueberries from sinking to the bottom of the batter, you can lightly coat them in flour before adding them to the mix.
- Use a non-stick skillet or griddle to ensure the pikelets cook evenly and don't stick.
- Cook the pikelets over medium heat to avoid burning the outside while the inside remains uncooked.
- Serve the pikelets immediately for the best texture, but they can also be reheated in the toaster or microwave.
Nutrition per serving
4 ServingsCalories 480kcal
Protein 9g
Carbohydrates 54g
Fiber 2.28g
Sugar 27g
Fat 24g
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