Ingredients

1. Sift the flour into a bowl and stir in the sugar. Make a well in the centre, then add the egg, melted margarine and a little of the milk. Gradually stir the flour into the liquids and pour in the remaining milk a little at a time, to make a fairly thick, smooth batter.

2. Heat a large shallow ovenproof dish in a low oven, then turn off the heat and line the dish with a tea towel (this is for keeping the pikelets warm).

3. Heat a large heavy-based frying pan over a medium heat and grease it with 1 tsp of the oil. Using a tablespoon, pour the batter from the pointed end (rather than the side of the spoon) to make neat, round pikelets. Depending on the size of the pan, you should be able to cook 4–6 pikelets at once, but make sure you leave enough space round them so you can turn them easily. Cook for about 2 minutes or until almost set and bubbles are breaking on the surface; the pikelets should be golden brown underneath.

4. Using a palette knife or spatula, turn the pikelets over and cook for a further 1–2 minutes or until golden brown on the other side. Transfer to the prepared dish, wrap in the tea towel and keep warm while you cook the remaining pikelets. Grease the pan lightly with 1 tsp oil before cooking each batch.

5. Place the blueberries in a bowl and stir in the honey. Add the raspberries and lightly crush the fruit, leaving some berries whole. Serve the pikelets warm with the honeyed berries and yogurt.

Some more ideas…
If fresh blueberries are out of season, you can use frozen ones.

To make savoury parmesan and herb pikelets, instead of caster sugar add 1 tbsp snipped fresh chives, 1 tbsp chopped fresh oregano and 2 tbsp freshly grated parmesan cheese to the flour. Serve the pikelets topped with a little soft cheese and halved cherry tomatoes.