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
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.
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. |