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…