Pikelets with dried apricots sultanas Topped with NUTELLA® Blueberries

4
10
20
Pikelets with dried apricots sultanas Topped with NUTELLA® Blueberries
INGREDIENTS
  • 1 cup (150g) self-raising flour
  • 20g caster sugar
  • ¾ cup (190mL) skim milk
  • 1 teaspoon vanilla essence
  • 1 egg
  • ¼ cup (40g) chopped dried apricots
  • ¼ cup (40g) sultanas
  • Olive oil cooking spray
  • 15g (1 Tbsp) of Nutella® per pikelet
  • 1 punnet blueberries
STEP 1
Sift flour and sugar into a large bowl. Make a well in the centre. Whisk milk, vanilla and egg in a jug with a fork until well combined. Pour milk mixture into dry ingredients. Stir gently until combined. Gently stir in dried fruit.
STEP 2
Heat a non-stick frying pan over medium heat and spray lightly with oil. Put 2 tablespoons of batter into frying pan, pressing lightly to spread. Cook for 1-2 minutes, or until small bubbles appear on the surface. Flip and cook for a further 30 seconds, or until golden and thoroughly cooked. Transfer to a wire rack and repeat with remaining batter.
STEP 3
To serve, spread each pikelet with Nutella® and top with blueberries.