Ingredients
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2
-
4
-
1/4
-
2
-
1 1/2
-
1
-
1/2
-
-
-
-
-
-
-
-
Directions
Blueberry and Lemon Pikelets,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 at The serving size is a complete estimate!,I’m a fan of pikelets. I happened up another recipe by accident and loved it. I saw these, with lemon and blueberries, and wondered if they would be a wonderful as the pictures makes them look. They are. I haven’t quite mastered the art of cooking the pancakes/pikelets to perfection, but these have a wonderful taste. used Splenda rather than sugar, an egg, regular milk. I will probably use a tad of vanilla the next time. These are going to be a favorite, and I”ll use up the rest of my blueberries and lemon in this later this week.,These picklets are amazing. I had never heard of picklets before I stumbled across this recipe – Boy am I glad I did. I think these are the softest, fluffiest pancakes I have ever had (and I even used all whole wheat flour!!). I will definitely be making these again and again. 5 stars just doesn’t cut it. A definite 10 star recipe!!
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Steps
|
1
Done
|
Combine Dry Ingredients Then Add Egg Whites, Soy Milk, and Lemon Zest. |
|
2
Done
|
Mix to Smooth Batter and Add Blueberries. |
|
3
Done
|
Heat a Non-Stick Pan Sprayed Lightly With Cooking Spray Over Medium Heat. |
|
4
Done
|
Cook Tablespoons of Mixture For 1-2 Minutes Per Side. |
