Blueberry Pikelets with Lemon Curd

    25 minutes

    I make this easy pikelet recipe often for morning tea. The pikelets store well in an airtight container for up to 2 days, making them perfect for school lunch boxes. Unsalted butter is great to cook pancakes and pikelets as it doesn’t burn as easily as regular butter.

    1 person made this

    Makes: 8 pikelets

    • 3/4 cup (105g) self-raising flour
    • 2 tablespoons caster sugar
    • 1 egg, lightly beaten
    • 1/2 cup (125ml) milk
    • 250g fresh blueberries, divided
    • 25g unsalted butter, divided
    • 2/3 cup bottled lemon curd

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Combine the flour and sugar in a medium bowl; make a well in the centre. Gradually whisk in the beaten egg and milk until batter is smooth. Stir in one-third of the blueberries.
    2. Heat a large frying pan over moderate heat. Add half of the butter; swirl to coat the pan. Drop tablespoons of the batter in pan for each pikelet. Cook for 1-2 minutes or until golden underneath and bubbles appear on the surface. Turn; cook for 1-2 minutes or until cooked through. Transfer to a plate. Repeat with remaining butter and batter to make 8 pikelets.
    3. Spread warm pikelets with a little lemon curd. Serve.

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