Melt-In-Your-Mouth Cranberry or Blueberry Pikelets ~ By Bonnie Banters

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Ingredients  (Makes approx. 16/ea. 2 1/2" to 3" pikelets)
  • 1 c. self-rising flour (I used White Lily)
  • 1/2 tsp. baking powder
  • 1/16th (pinch) salt
  • 1/4 c. granulated white sugar
  • 1 large egg
  • 1/2 c. whole or 2% milk
  • 1/2 tsp. pure vanilla extract
  • 1/2 c. dried cranberries*
  • Non-stick butter-flavored cooking spray
  • Butter for the skillet or griddle
Directions
  1. Whisk the dry ingredients together in a large bowl and set aside.
  2. In a small bowl, whisk the egg, milk and vanilla together just until blended.
  3. Make a well in the center of the dry ingredients and stir in the wet ingredients just until combined.  Don't over mix...you should have lumps.  Set aside until the mixture becomes bubbly and lighter...about 15 minutes.
  4. Preheat a skillet or griddle to 375º or until a droplet of water skitters around the pan.  Spray with the non-stick cooking spray and melt just enough butter (about 1/2 to 1 TB) to lightly grease the pan.
  5. Using a gravy ladle or similar utensil, carefully pour about 2 TB of the batter for each pikelet onto the hot pan, keeping them about 2" apart.
  6. When the edges are firm and the pikelets just start to bubble, flip and cook until the underside is done or golden brown.
  7. Serve warm with a smear of butter and/or a little jam or preserves.  (I like them just plain, or with butter...I do need to try them with whipped cream though, as that is supposed to be good with them also.)*






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*Tips

  • Fresh blueberries make a great substitute for the cranberries:  add 1 cup, rinsed and dried.
  • The pikelets are best served as you make them.  However, you can store leftovers in the refrigerator about 3 to 5 days or freeze up to six weeks.  To reheat, smear with a little butter and toast just until hot and slightly crispy.

Surprise your loved one(s) with these delightful little pikelets for Valentine's breakfast, and you'll be sure to enjoy lots of hugs and kisses!



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