Big blueberry pikelets
1 cup flour
1 tablespoon castor sugar
¾ to 1 cup blueberries
1 large egg
1/8th teaspoon cinnamon
1/8th teaspoon nutmeg
¾ cup milk
1 tablespoon butter, melted
1 ½ teaspoons baking powder
Preheat electric frying pan to temperature setting 8 or a griddle to moderate. Sift dry ingredients into a large bowl. Add blueberries. In a smaller bowl beat the egg. Add to dry ingredients and melted butter. Stir to mix but do not beat. Grease griddle. Drop generous rounds of batter onto hot surface. Cook about 2 minutes then turn with a fish slice and cook the second side for 2 minutes. Remove to a clean tea towel or cake cooling rack. Serve warm spread with butter and golden syrup, or as a dessert with maple syrup and whipped cream. You could also cool the pikelets and top with yoghurt (very think and creamy) or quark and sprinkle with cinnamon sugar (made with 2 teaspoons of castor sugar to one teaspoon of castor sugar to one teaspoon cinnamon).