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Easy blueberry pikelets

a white plate with 3 blueberry pikelets served on a wooden platter with a glass of milk in the background
Preparation time: 5 minutes
Cooking time: 15 minutes
Makes: 12
Serves: 6
a white plate with 3 blueberry pikelets served on a wooden platter with a glass of milk in the background
  • 0.25 serves of fruit per 
  • 2 pikelets
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1 cup self-raising flour, preferably wholemeal
2 tbsp caster sugar
2/3 cup reduced-fat milk
1 egg
3/4 cup frozen blueberries
Olive oil

Savvy swaps

You can swap:

Frozen blueberries
Fresh blueberries
Fresh or frozen raspberies



Step 1
Add the flour and sugar to a large bowl.

Step 2
In a jug, whisk the milk and egg to combine.

Step 3
Slowly add the egg mixture into the flour and whisk until well combined. Gently fold through the blueberries.

Step 4
Grease a large non-stick frypan with olive oil and heat over medium heat. Scoop a tablespoon of the mix into the pan, cooking up to four pikelets at a time. Cook for 1 minute or until bubbles appear on the surface and pikelets are golden underneath. Turn and cook for a further 1 minute or until golden.

Step 5
Transfer to a plate and cover with a clean tea towel. Repeat with remaining batter, greasing the pan between each batch.




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© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.

Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website

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