Wholewheat Pikelets

Wholewheat Pikelets 

1 cup self-raising wholewheat flour

2 teaspoons brown sugar

1 egg

pinch salt

almond milk

butter (for cooking)

Whisk the egg in a bowl then add the flour, sugar, egg and salt. Mix to combine, add almond milk until mixture is at desired consistency (thinner mixture = more crepe like or pancake like consistency). Heat butter in a frying pan, ensure pan is hot before adding dollops of mixture to pan. Usually, as pikelets cook bubbles form to indicate that it is time to flip, but it didn't seem to happen with this mixture! So carefully check after they have had a little time to cook. There are great to make on the weekend then freeze in preparation for delicious and quick week day breakfasts. 

These are totally delicious with berry compote 

3/4 cup of berries (I used raspberry, blackberry, strawberry)

5 tablespoons lemon juice

1/8 cup castor sugar 

Place the berries and lemon juice into a small saucepan over a low heat. Heat, stirring until berries have released some of their juice then add sugar and mix until dissolved. Allow to simmer until sauce has thickened slightly. This is also easy to freeze in small portions to be defrosted and tipped over the pikelets.