Vanilla Honey Pikelets with Blueberries & Yogurt

Serves	4 (makes 12 pikelets)
Prep time	15 minutes
Cook time	15 minutes
Total time	30 minutes
Allergy	Egg, Milk, Wheat
Dietary	Vegetarian
Meal type	Breakfast, Dessert, Snack
Misc	Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot
Occasion	Christmas, Easter
Region	British
By author	Karen Burns-Booth

Easily made, these "Pikelets", also known as "Crempog" in Wales, and "Scotch Pancakes" or "Drop Scones" in Scotland, these delicious little, fluffy pancakes resemble a thin crumpet, and are perfect for breakfast when served with honey, yogurt and fresh blueberries.

Ingredients

150g self-raising flour
1 teaspoon cream of tartar
pinch of salt
180ml plain goat's milk yogurt (or yogurt of your choice)
2 tablespoons honey (plus extra to serve)
1 teaspoon vanilla extract
25g caster sugar
Goat's milk yogurt to serve (I used St Helen's Farm Blossom Honey Yogurt)
Fresh blueberries to serve

Note

Directions

Step 1	Place all of the ingredients into a mixing bowl, except the yogurt, honey and blueberries to serve.
Step 2	Beat them all together with a hand whisk or an electric hand blender until you have a thick batter.
Step 3	Heat a griddle, bake-stone or heavy based frying pan to smoking hot, then spray with cooking fat/oil or add a knob of butter. Add spoonfuls of the batter, in batches, and cook for 2 minutes until bubbles appear on the surface of the pikelets.
Step 4	Gently the turn them over and cook for a further 1 to 2 minutes until they have risen and are light and fluffy. NB: Turn down the heat if they are browning too quickly,
Step 5	Keep the cooked pikelets warm in a low oven whilst you cook the rest.
Step 6	Serve them in a stack of 3, drizzled with extra honey, with a dollop of yogurt and a generous sprinkling of fresh blueberries over the top.
Step 7	They can be made ahead of time, and kept in the fridge, reheat in the microwave or covered in a low to medium oven. They also freeze well too.