Pikelets with berries and yogurt
Pikelets are easy and fun to make and are perfect for breakfast, afternoon tea or even a simple dessert. Serve with yogurt and sweet, succulent berries, they are quite irresistible.
Preparation time: 10 minutes Cooking time 25 minutes Serves 4
Ingredients :
1 cup (140 g) self-raising flour
2 tsp caster sugar
1 tbsp self reduced margarine, melted
150 ml low fat milk
1 tbsp canola oil
2/3 cup (100 g) blueberries
1 tsp honey
1/3 cup (90 g) frozen raspberries thawed, any juices reserved
3/4 cup (195 g) plain low fat yogurt
1 Sift the flour into the bowl and stir in the sugar. Make a well in the center and add egg, melted margarine and little of the milk.
2 Gradually stir the flour into the liquids and pour in the remaining milk a little at a time, to make a fairly thick and smooth batter.
3 Heat a large shallow ovenproof dish in a low oven, then turn of the heat and line the dish with a tea towel (this is or keeping the pikelets warm).
4 Heat a large heavy-based frying pan in the medium heat and grease it with a 1 tsp of the oil. Using a tablespoon, pour the batter from the pointed end (rather than the side of the spoon)to make neat round pikelets.
5 Depending on the size of the pan, you should be able to cook 4-6 pikelets at once, but make sure you make enough space round them so you can turn them easily.
6 Cook for about 2 minutes or until almost set and bubbles are breaking on the surface; the pikelets should be golden brown underneath.
7 Using a palette knife or spatula, turn the pikelets over and cook for a further 1-2 minutes or until golden brown on the other side.
8 Transfer to the prepared dish, wrap in the tea towel and keep warm while you keep the remaining pikelets. Grease the pan lightly with 1 tsp oil before cooking each batch.
9 Place the blueberries in the bowl and stir in the honey. Add the raspberries and lightly crush the fruit, leaving some berries whole. Serve the pikelets warm with the honeyed berries and yogurt.
4 Heat a large heavy-based frying pan in the medium heat and grease it with a 1 tsp of the oil. Using a tablespoon, pour the batter from the pointed end (rather than the side of the spoon)to make neat round pikelets.
5 Depending on the size of the pan, you should be able to cook 4-6 pikelets at once, but make sure you make enough space round them so you can turn them easily.
6 Cook for about 2 minutes or until almost set and bubbles are breaking on the surface; the pikelets should be golden brown underneath.
7 Using a palette knife or spatula, turn the pikelets over and cook for a further 1-2 minutes or until golden brown on the other side.
8 Transfer to the prepared dish, wrap in the tea towel and keep warm while you keep the remaining pikelets. Grease the pan lightly with 1 tsp oil before cooking each batch.
9 Place the blueberries in the bowl and stir in the honey. Add the raspberries and lightly crush the fruit, leaving some berries whole. Serve the pikelets warm with the honeyed berries and yogurt.
Some more ideas....
If fresh blueberries are out of season, you can use frozen ones.
To make savoury parmesan and herb pikelets, instead of castor sugar add 1tbsp snipped fresh chives, 1 tbsp chopped fresh oregano and 2 tbsp freshly grated parmesan cheese to the flour.
Health points
✔️Homemade pikelets generally contain less fat and sugar than bought pikelets, and by serving them with low fat yogurt instead of butter the total fat content remains low.
✔️Milk is the good source of calcium, essential for healthy bones and teeth.It also supplies protien and vitamins B2 and B12.
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