Pikelets are delicious any time of day – breakfast, picnic lunch or even as an after dinner dessert.
Credit by: KingOfChef
Sift flour, 1/2 teaspoon of nutmeg and 1 tablespoon of brown sugar together into a large mixing bowl. Make a well in the centre. Whisk milk and egg together in a jug. Add to flour mixture a little at a time and use a whisk to stir, gradually drawing in flour to make a smooth batter. Stir in 1/2 the melted butter, cover and set aside for 15 minutes.
Meanwhile, use electric beaters to whip the cream, remaining nutmeg and sugar on low speed until just thick. Cover with plastic wrap and place in the fridge until ready to serve.
Heat a large non-stick frying pan over medium heat. Brush with a little remaining butter. Add tablespoonsful of batter to pan. Cook for 1 minute or until almost set. Sprinkle 6 blueberries over each and cook for a further 1 minute. Turn and cook for 1-2 minutes or until cooked through. Transfer to a plate and cover loosely with foil to keep warm. Repeat with remaining butter, batter and blueberries.
Place 3 pikelets on each serving plate. Top with the flavoured cream and sprinkle with remaining blueberries.
leftovers: use the nutmeg in cakes, biscuits or slices. Serve the cream with fresh fruit. prep: 10 mins (+ 15 mins standing time)