If you had made any plans to bring Mum out for a lovely garden lunch or a relaxing afternoon tea but had to cancel it due to the current situation, don’t worry, all is not lost. Celebrating Mother’s Day this year will be slightly different than the years before, but you can still make the best out of it to celebrate the most amazing woman in your life. What better way than to treat her to something sweet and made out of love?
This Blueberry and Honey Pikelets make for the perfect brunch, afternoon tea or even as a special breakfast in bed! Serve it with your mum’s favourite blend of tea or coffee for an unforgettable Mother’s Day. We used our Le Creuset Toughened Non-Stick Crepe Pan for foolproof results. The low edge makes it easy for flipping and sliding in the spatula for easier turning. The wide flat surface area is ideal for making pancakes, omelettes, crepes and the pikelets in this recipe. This durable pan has a solid stainless steel handle that is comfortable to hold with a long-lasting and quality non-stick. It is perfect for cooking these delectable pikelets which brown easily and release effortlessly from the pan, even when using minimal butter. When you are done, enjoy your scrumptious pikelets with Mum and leave the cleaning to the dishwasher.
Blueberry and Honey Pikelets Recipe:
Prep time: min | Cook time: 5 min | Serves: 10
Ingredients:
- 175g plain or spelt flour
- 2 teaspoons baking powder
- 3 tablespoons honey
- 2 medium eggs
- 125ml whole milk
- 50g melted butter + 10g to cook in
- 1 teaspoon vanilla extract
- 100g blueberries
- Thickened cream (lightly whipped), double thick yoghurt or butter to serve
- Extra blueberries, raspberries and blackberries, to serve
Method:
- Place the Toughened Non-Stick Crêpe Pan over medium heat.
- In a jug or small bowl, whisk together the honey, eggs, milk, melted butter and vanilla. Add to the sifted flour and whisk until the batter is smooth. Stir in the blueberries.
- Add a little butter to the Crêpe Pan and wipe around the cooking surface.
- Place 4 large spoonfuls of batter into the pan.
- When the mixture starts to bubble turn the pikelets over and cook for a further minute or until golden.
- Serve warm either with butter, double thick yoghurt or cream.
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