1 cup flour 1 tablespoon castor sugar ¾ to 1 cup blueberries 1 large egg 1/8thteaspoon cinnamon 1/8thteaspoon nutmeg ¾ cup milk 1 tablespoon butter, melted 1 ½ teaspoons baking powder
Sift dry ingredients into a large bowl. Add blueberries. In a smaller bowl beat the egg. Add to dry ingredients and melted butter. Stir to mix but do not beat. Preheat frypan to a moderate heat and grease. Drop generous rounds of batter onto hot surface. Cook about 2 minutes then turn with a fish slice and cook the second side for 2 minutes. Remove to a clean tea towel or cake cooling rack. Serve warm, spread with butter and golden syrup, or as a dessert with maple syrup and whipped cream.
You could also cool the pikelets and top with yoghurt (very thick and creamy) or quark and sprinkle with cinnamon sugar (made with 2 teaspoons of castor sugar to one teaspoon of cinnamon).
OUR GIFT TO PICKERS
7 PAGE RECIPE LEAFLET
This leaflet is available to pickers
free of charge.
Pick one up while you are at Pukeawa collecting
Our leaflet contains 23 fabulous recipes covering everything from cakes, scones and desserts to chutney and sauce.
The number of recipes in our leaflet increases quite frequently as our lovely customers e-mail us recipes for their fabulous culinary creations.Please feel free to contribute your favourites.
Pukeawa Blueberries are hugely beneficial
Blueberries are a great source of antioxidants, vitamin C, vitamin K, copper and manganese.
Blueberries are extremely versatile.
They are great in
cakes and muffins
all types of salads
They and are a natural accompaniment for duck and other poultry dishes.
Or just eat them raw either on their own or on the morning cereal.
Or for a really quick and
easy breakfast try sliced banana and
blueberries on toast.