These wholemeal blueberry studded pikelets are absolutely delicious and made even more amazing when smothered in our homemade blueberry sauce.
I decided to whip these up for the kids morning tea early Tuesday morning as it was a little too cool for our usual morning walk and let’s just say the natives were getting restless.
Whenever I’m out of ideas to keep the kids happily entertained I always retreat to the kitchen. With Grace perched on the kitchen bench and Harry nestled beside in his high chair they are happily entertained stirring, mixing, cracking eggs and baking for an hour or so.
These blueberry pikelets with blueberry sauce were a huge hit. Not only did they keep the kids entertained whilst we stirred and cooked the blueberry studded batter but they gobbled them up ferociously once just cool enough.
The combination of the yoghurt and wholemeal flour in this recipe creates the most lovely and tender pikelets. This lovely texture however can make the pikelets a little more tricky to flip. My advice is to cook the pikelets over a low-medium heat and to cook them nice and slowly. Once bubbles start to appear on the surface of the pikelet it means the pikelet has started to cook throughout the centre and is ready to be gently flipped. I made flipping a little easier on myself by not overloading the pan, spacing the pikelets 3-4 centimetres apart and by using my trusty metal spatula.
Our blueberry sauce was a last minute idea I had and I have to say I’m glad that we went to the effort. Not that I can really call it an effort. We simply popped the blueberries, maple syrup and a dash of water into a saucepan and cooked over medium heat for a few minutes, just until the sauce had thickened slightly. Once cooled, I drizzle and swirled the blueberry sauce through a pot of thick and creamy greek yoghurt and topped each pikelet with a dollop. The kids gobbled them up and even asked for more.
These recipe yields approximately 24 pikelets so I decided to divide the cooked pikelets into two and freeze half. To freeze, simply wrap individual portions (2 pikelets in each) in a little clingfilm, pop into a freezer safe container and stash in the freezer. The pikelets will be fine nestled away in the deep freeze for up to 3 months. To defrost, I simple remove them from the freezer, allow to thaw and if needed pop them in the microwave for 15 seconds or so just to reheat. I find packing a lunch box so much easier with a freezer full of homemade baked goodness.
If your little one is just beginning their baby led weaning journey pikelets are a great recipe to begin with. Not only are they made with wholemeal flour and contain very little sugar (if you wish, please feel free to replace the brown sugar with equal amounts of maple syrup) but they’re also chockfull of fruit and the perfect shape and texture for blw beginners.
To create your own batch of blueberry spiked wholemeal pikelets simply…
Begin by placing the wholemeal flour, baking powder, cinnamon and brown sugar into a large mixing bowl. Whisk to combine and make a well in the centre.
Place the milk, yoghurt, eggs and vanilla into a jug and whisk to combine.
Pour the wet ingredients into the well of the dry and whisk to create a smooth batter.
Gently fold through the blueberries.
Heat a nonstick frypan to low-medium heat and grease the pan with a little butter. Place heaped tablespoons of the batter onto the frypan and cook for 2-3 minutes or until golden and bubbles appear on the surface of the pikelet, gently flip and cook for another 1-2 minutes.
Place pikelets onto a plate lined with kitchen paper and continue cooking until no batter remains.
Meanwhile, place the remaining blueberries, maple syrup and a dash of water into a saucepan.
Place the saucepan over medium heat and bring to the boil, turn the heat down and simmer for 4-5 minutes or until slightly thickened.
Decant into a bowl and set aside to cool.
Arrange the pikelets on a platter. Place greek yoghurt into a bowl and top with cooled blueberry sauce. Serve immediately.
wholemeal blueberry pikelets w’ blueberry sauce
makes approx. 24 pikelets
1 1/2 cups (225 grams) wholemeal plain flour
2 1/2 teaspoons baking powder
2 teaspoons cinnamon, ground
2 tablespoons brown sugar
2/3 cup (175 mls) plain greek yoghurt
1/2 cup (125 mls) milk
1 teaspoon vanilla extract
1 cup (150 grams) blueberries
butter, to fry in
Greek yoghurt, to serve
1 cup (150 grams) blueberries
1 tablespoon maple syrup
Place the flour, baking powder, cinnamon and sugar into a large bowl and whisk to combine creating a well in the centre. Place the yoghurt, milk, vanilla and eggs into a jug and whisk to combine. Pour the wet ingredients into the well of the dry and whisk to create a smooth batter. Gently fold through the blueberries. Heat a non stick frypan to low-medium heat and grease with a little butter. Place heaped tablespoons of the batter onto the frypan and cook for 2-3 minutes or until bubbles appear on the surface of the pikelet, gently flip and cook for another 1-2 minutes. Place pikelets onto a plate lined with kitchen paper and continue cooking until no batter remains.
Meanwhile, place the blueberries, maple syrup and 2 tablespoons of water into a saucepan. Place the saucepan over medium heat and bring to the boil, turn the heat down and simmer gently for 4-5 minutes or until slightly thickened. Decant to a bowl and set aside to cool. Place the greek yoghurt into a serving dish, top with cooled berry sauce and serve immediately alongside the blueberry spiked pikelets.
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