Blueberry Pikelets

Hazelnut Pancakes with Strawberries

Caramelised Banana Pancakes

Blueberry Pikelets

Cake Ingredients
250 ml (8 fl oz) milk
1 medium egg
150 g (5 oz) self-raising flour
Olive oil for cooking
150 g (5 oz) blueberries
Maple syrup and natural yoghurt to serve

Directions

Beat milk, egg and flour together until smooth. Heat a heavy-based pan over medium-low heat.

 Add a splash of oil and wipe it with kitchen paper so it is a thin coating. Add 3-4 spoonfuls of

batter to the hot pan. Add 4 or 5 blueberries to each pancake and cook  pancakes over and

continue to cook for 2-3 minutes. Repeat with remaining batter.

Hazelnut Pancakes with Strawberries

 Ingredients

4 medium eggs 
1/2 cup half-fat milk 
4 tbsp clear honey or sugar 
3 1/2 oz/100 g roasted chopped hazelnuts 
3 1/2 oz/100 g flour 
1 tsp baking powder 
1 tsp ground cinnamon 
pinch of salt 
4 tbsp butter, melted 

Serve 
6 fl oz/170 mL maple syrup 
4 oz/115 g clotted cream 
strawberries to garnish 

Directions

Beat the eggs with the milk and honey or sugar until light and fluffy. Gradually add the hazelnuts,

flour, baking powder, cinnamon and salt, then beat to a smooth batter. Heat a small, heavy-based

frying pan, then brush with 1/2 teaspoon of the melted butter. Drop in 2 tablespoons of the batter, 

then quickly tilt the pan to cover the base. Fry for 1-2 minutes, until golden, then turn over and fry 

for a further minute or until browned. Repeat until all the batter has been used (about 18 pancakes),

greasing the pan as necessary. Drizzle the pancakes with maple syrup and serve with clotted 

cream and strawberries.

Caramelised Banana Pancakes

Ingredients

1 large egg 
3 1/2 oz/100 g flour, sifted 
pinch of salt 
1 cup half-fat milk 
1 oz/30 g butter, melted 
sunflower oil for greasing 
2 large, firm bananas, sliced 
3 tbsp Madeira, dessert wine or 2 tbsp Drambuie 
2-3 tsp tsp raw sugar 

Directions

Beat the egg, flour, salt and a little milk to form a smooth paste. Gradually mix in the 

remaining milk, then stir in the butter. Brush a non-stick, medium-sized frying pan with 

the oil and heat until very hot. Pour in 2-3 tablespoons of batter, swirling to cover the 

base of the pan.

Cook the pancakes for 1-2 minutes each side, until golden. Repeat to make 7 more, 

keeping the pancakes warm and layering them between sheets of baking paper to stop

them sticking. Preheat the grill to high. Wipe the pan, add the bananas and Madeira, 

wine or Drambuie and heat through gently, stirring. When most of the liquid has evaporated, 

place a spoonful of the banana mixture on each pancake, fold it into quarters and place in a 

flameproof dish. Sprinkle with the sugar and grill until the tops of the pancakes are golden 

and lightly caramelized.