Name: Pikelets with vanila and blueberries cream
Cook time: 30 min
Total time: 30 min
Ingredients: 1 cup (150g) self-raising flour; 1/4 cup (55g) caster (superfine) sugar pinch bicarbonate of soda (baking soda); 1 egg; 3/4 cup (180ml) milk; 1 teaspoon lemon rind, finely grated; 30 gram butter; 3/4 cup (180ml) thick (double) cream; Vanilla blueberries; 1 vanilla bean; 1/2 cup (110g) caster (superfine) sugar; 1/2 cup (125ml) water; 250 gram blueberries

Ingredients

1 cup (150g) self-raising flour

1/4 cup (55g) caster (superfine) sugar pinch bicarbonate of soda (baking soda)

1 egg

3/4 cup (180ml) milk

1 teaspoon lemon rind, finely grated

30 gram butter

3/4 cup (180ml) thick (double) cream

Vanilla blueberries

1 vanilla bean

1/2 cup (110g) caster (superfine) sugar

1/2 cup (125ml) water

250 gram blueberries

Method

1.Make vanilla blueberries. Split vanilla bean in half lengthways, scrape seeds into a medium saucepan. Add bean, sugar and the water, stir over low heat until sugar dissolves. Bring to the boil, boil, uncovered, 3 minutes. Stir in blueberries, simmer 1 minute. Cool 20 minutes. Cover, refrigerate 2 hours.

2.Sift flour, sugar and soda into a medium bowl. Make a well in centre, gradually whisk in combined egg, milk and rind.

3.Melt one-quarter of the butter in a large frying pan, drop level tablespoons of batter for each pikelet into pan. Cook pikelets until bubbles appear on surface, turn, brown other side. Remove from pan, cover to keep warm. Repeat with remaining butter and batter.

4.Serve pikelets with cream and vanilla blueberries.

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