16 March 2010

Blueberry Pikelets

dairy free egg free nut free

Hmm, possibly more a panklet than a pikelet! Make them however big or small you like. This is a great standard pancake recipe.

Makes about 10 pikelets

1 cup self-raising flour
1 tablespoon castor sugar
pinch of salt
3/4 cup rice or soy milk
1 egg replacer
1/2 teaspoon vanilla extract
1 cup fresh blueberries (or frozen)
melted dairy-free margarine for frying

Sift flour, sugar and salt together in a bowl. Whisk milk, egg replacer and vanilla together, then pour over dry ingredients and whisk until smooth. Gently stir blueberries through the batter.

Heat a non-stick frying pan over medium heat and brush with melted margarine. Drop tablespoons of mixture into pan and cook until bubbles appear on the surface. Turn pikelets over and cook other side until golden.

Serve plain, or dust with icing sugar.


  1. eagerly awaiting the rhubarb pastry blog (and the rest) Queen Bee...