Pikelets with dried apricots sultanas Topped with NUTELLA® Blueberries
1 cup (150g) self-raising flour
20g caster sugar
¾ cup (190mL) skim milk
1 teaspoon vanilla essence
¼ cup (40g) chopped dried apricots
¼ cup (40g) sultanas
Olive oil cooking spray
15g (1 Tbsp) of Nutella® per pikelet
1 punnet blueberries
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.
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.
To serve, spread each pikelet with Nutella® and top with blueberries.
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