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Blueberry pikelets with cream and lemon curd
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Berry cakes with zesty lemon curd - ideal for a delightful tea treat.
Ingredients:
  • 150g (1 cup) self-raising flour
  • 185ml (3/4 cup) milk
  • Melted butter, to grease
  • 1 x 120g punnet blueberries
  • Lemon curd or lemon butter, to serve
  • Double cream, to serve
Instructions:
  • In a large bowl, sift the flour and sugar together. Create a well in the center. In a large jug, whisk the milk and egg. Pour the milk mixture into the flour mixture, whisking continuously until a smooth batter forms. Cover with plastic wrap and chill in the fridge for 30 minutes before using.
  • Preheat a large non-stick frying pan over medium heat and brush with melted butter to lightly grease. Spoon four dessertspoonful amounts of batter into the pan, leaving space for spreading. Place 3-4 blueberries on top of each pikelet. Cook for 2-3 minutes until bubbles form and the pikelets are golden underneath. Flip and cook for another 1-2 minutes until golden. Transfer to a wire rack to cool. Repeat for a total of 20 pikelets, reheating the pan and brushing with melted butter between batches.
  • To serve, spread the pikelets with zesty lemon curd and add a generous dollop of cream on top.

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