Pikelets

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I have to admit that cooking this particular blueberry pikelets made me begin to doubt the holiness of ordinary things. This batch were the first I’ve made on a new gas stove and when they said that gas was fast … well, they were right. I managed to get it in the end, with the help of a patient husband and after a wash out of sizzled brown pots. The actual recipe itself is from my cousins (and originally a friend of theirs) and is very, very yummy! It is great with blueberries added before flipping to the second side, but if you are feeling like making them even more special, choc bits work well too! Happily eaten by brothers, husbands and cousins alike, this particular batch nourished a bunch of young, hungry musos 🙂

Ingredients:
2 cups self raising flour
1 tablespoon sugar
1/2 tsp baking soda
1/4 tsp salt
1 tsp vanilla
1 1/2 cups buttermilk
2 eggs beaten
butter for frying
Optional: Blueberries (or any other berry) or choc bits

Method:
1. Add the dry ingredients to a big mixing bowl. Mix well.
2. You can then mix the buttermilk and eggs together and whisk gently to combine. Or you can just make a well in the centre of the dry ingredients and mix well to combine.
3. Heat a fry pan (or two if you are impatient) and melt butter, ready for frying. A medium heat is good.
4. Add spoonfuls (size can vary depending on appetite, but they do puff up while cooking so don’t make them too big!). Ensure you add your extra special ingredients (berries and chocolate) if you want before flipping to the second side.
5. Enjoy on their own or with some butter or cream cheese and jam! We find they disappear quite quickly and a double batch is often required …

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