Blueberry Pikelets with Lemon Curd and Yoghurt
14/1/2012
The humble pikelet gets a makeover in this fruity version, and served with yoghurt it's delicious for dessert or afternoon tea.
Ingredients
| 125 g | Flour |
| 1 tsp | Baking powder |
| ¼ tsp | Salt |
| 1 | Egg |
| 60 g | Caster sugar |
| ¾ cup | Milk |
| 100 g | Blueberries |
| 1 tbsp | Butter |
| 1 to serve | Lemon curd |
| 1 to serve | Greek yoghurt |
Directions
- Sift the flour, baking powder and salt into a medium bowl, making a well in the centre.
- Beat the egg and sugar until thick and creamy, then tip this with the milk into the well in the flour. Fold in until just combined. Allow to stand for a few minutes before adding the blueberries.
- Heat a heavy frying pan to a low to medium heat and grease the surface with a little butter. Drop level tablespoonfuls of mixture into the pan, making 4 or 5 pikelets at a time.
- When bubbles come to the surface and the underside is golden, flip the pikelets and cook the other side. Repeat this process, keeping the cooked pikelets warm in a clean folded tea towel.
- Serve immediately with lemon curd and a small dollop of thick yoghurt.
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