Pikelets with maple butter and blueberries

ingredients

• • 1 cup flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1/4 cup sugar
  • 3/4 cup milk, approximately
  • 25 gram butter
  • blueberries to serve

• Maple butter

  • 1 cup pure maple syrup
  • 160 gram butter, cut into cubes

method

• • 1

    Sift flour, baking powder and salt into a bowl.

  • 2

    In another bowl, whisk egg and sugar until pale and thick.

  • 3

    Add the egg mixture and milk to the dry ingredients, then mix until just combined.

  • 4

    Gently heat a frypan and add knobs of butter. Drop tablespoonfuls of mixture into pan.

  • 5

    When bubbles start to appear on top of pikelets, turn over and cook the second side until golden. Continue until mixture is used up.

  • 6

    Serve with maple butter and blueberries.

• Maple butter

  • 1

    Pour maple syrup in to a small saucepan. Bring to the boil and continue to cook for about 10 minutes (this should take the maple syrup to soft-ball stage or 240°C).

  • 2

    Remove from heat and add butter, stirring until melted.

  • 3

    Transfer to the bowl of an electric mixer. Beat until the butter is thick and creamy – this should take about 8 minutes.

notes

• This butter keeps in an airtight container in the fridge for at least two weeks. Serve it over pancakes, waffles or crumpets.