Preheat electric frying pan to moderate heat. Beat egg and caster sugar together until pale and creamy. Sift dry ingredients into egg mixture. Add blueberries and lemon rind. Fold in carefully to mix, but do not beat. Add milk and stir until just mixed together. Let mixture stand for 5 minutes. Grease frypan and drop generous rounds of batter onto hot surface. Cook about 2 minutes, until bubbles form on top, then turn with a fish slice and cook the second side for 2 minutes. Remove to a cooling rack. Cool the pikelets and top with yoghurt or sprinkle with cinnamon and sugar.
Blueberry Potato Salad
2 cups potatoes, cooked and sliced
Combine vinegar, oil, sugar, salt, basil and pepper, until well blended. Combine dressing with the potatoes and mix well. Stir in blueberries, carrots and cucumber. Sprinkle with spring onions and parsley. Chill before serving if you wish.
2 cups frozen blueberries
Blitz frozen blueberries for 15-20 seconds in a food processor. Add yoghurt or cream, lemon rind and icing sugar, then blitz again for another 10 seconds. Pour into an airtight container that can be placed in the freezer. Freeze for at least 4 hours before serving.
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