Yoghurt blueberry pikelets
Making time: 5 minutes
Cooking time: 10 Minutes
“I don’t think there is a kid in the world who doesn’t love pikelets, and that includes all of us big kids too. Yoghurt, cinnamon and blueberries make this a nutritious breakfast or afternoon snack.“ p120.
150 g (5½ oz/1 cup) plain (all-purpose) wholemeal flour (GF if desired)
2 teaspoons bicarbonate of soda (baking soda)
1 teaspoon ground cinnamon
390 g (14 oz/1½ cups) Greek-style yoghurt
2 teaspoons natural vanilla extract
155 g (5½ oz/1 cup) blueberries
Butter, for cooking
Maple syrup, to serve
Sift together the flour, bicarbonate of soda and cinnamon in a large bowl.
Add the eggs, yoghurt and vanilla and whisk to a smooth batter. If lumpy, strain through a sieve.
Fold in the blueberries, then set aside to rest for at least 10 minutes.
Melt 1 tablespoon of butter in a non-stick frying pan over low heat. Pour in a cupful of mix to make your pikelet. Cook until air bubbles start to appear on the surface. Flip the pikelet and cook until golden brown on both sides.
Cut up for finger food.
ALL GROWN UP:
Drizzle with maple syrup.
An important probiotic, Greek-style yoghurt has more protein and less sugar than regular yoghurt.