“Miniature Fluffy Pancakes”
Yesterday night we had one of those storms again and as usual school buses were cancelled. This meant we had to wake up pretty early to ‘shovel the cars out of the garage’ and drop children to school.
Everybody was out there, puffing and panting, so there was lots of company, but hardly any talking. Every so often you could hear someone muttering and cursing about how heavy the snow was, or someone taking a deep sigh or a deep breath. Just when we thought we were done, the snowplough passed. You should have seen the look of aghast on everyone’s face. I wished I had a camera… I would have taken great photos for a great laugh in summer. I know those ploughs do a great job clearing roads, but the huge mounds of heavy snow they leave behind…it took me 15 minutes to clear a small path for the car to pass. In an earlier post I said, “I loved shovelling snow” I am not sure anymore…my arms are aching.
So much for the ramblings-today I want to share with you a recipe for blueberry pikelets. About.com describes pikelets as “miniature fluffy pancakes” or better still as, “mini unsweetened pancakes.” I love these descriptions, especially the first one, because they are really miniature and fluffy. I think these miniatures are great for kids because you can make them in 30 minutes and serve them for breakfast, afternoon tea or even as a simple dessert. The accompaniments are endless: maple syrup, whipped cream and jam, butter and jam, honey, maple syrup, chocolate sauce and ice cream. You can also top them with strawberries and whipped cream, a dusting of sugar or a medley of your favourite fruits. My children adore pikelets, and their friends in school adore them too. If you have never tried pikelets, my plea to you, please try them and give me a feedback.
Always remember to assemble all ingredients before starting.
Preparation time: 15 minutes; Total cooking time: 20 minutes; Makes: 18-24
- 125g (1cup) self-raising flour
- 3 tablespoons castor sugar
- 1 egg
- 20g (4 teaspoons) butter, melted
- 1 teaspoon vanilla essence
- 185mls (¾ cup) milk
- 150g (1 cup) fresh blueberries
- Sift flour into a bowl. Stir in sugar. Make a well in the centre of the mixture.
- Whisk together egg, butter, vanilla essence and milk. Pour the mixture into the well, whisking until just combined. Do not over-mix.
- Gently fold in the blueberries.
- Heat frying pan. Lightly brush with melted butter or oil. Pour tablespoons of the batter into the pan. Cook until bubbles appear on the surface. Turn over and cook the other side until slightly browned.
- Remove from pan and keep warm while cooking the rest. Serve hot with maple syrup, honey or ice cream.
Points to note:
- Cook pikelets at low heat.
- Clean the pan with a paper towel if stained with blueberries.
- These pikelets are yummy served warm with some cream, butter, honey or maple syrup.
- They are soft and fluffy so are great for children.
- Last Updated: 4 December 2014