Blueberry and Lemon Pikelets |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I had never heard of a pikelet, but according to an Australian friend it's like a mini pancake that is often cooked in batches and served cold with jam or cream. I haven't tried this yet, but am posting it in response to a request for lemon recipes. It looks unique and delicious, and is from KinOz on the IBS message boards . The serving size is a complete estimate! Ingredients:
2 cups flour |
4 teaspoons baking powder |
1/4 cup white sugar |
2 egg whites (or 1 egg) |
1 1/2 cups soymilk (or milk) |
1 tablespoon finely grated fresh lemon rind |
1/2 cup blueberries (fresh or frozen) |
Directions:
1. Combine dry ingredients then add egg whites, soy milk, and lemon zest.
2. Mix to smooth batter and add blueberries.
3. Heat a non-stick pan sprayed lightly with cooking spray over medium heat.
4. Cook Tablespoons of mixture for 1-2 minutes per side.
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