Buttermilk Pikelets with Blueberries

• 40g butter, diced
• 1 tbsp honey
• 1 cup White Wings Plain Flour
• ¼ tsp bi-carb soda
• ¾ cup buttermilk
• 1 extra large egg, lightly beaten
• ¼ tsp finely grated orange rind
• ⅓ cup blueberries
• Plain yoghurt, extra blueberries and orange segments, for serving

1. Melt butter in a frying pan, then pour over the honey in a small bowl, mix well.
2. Combine flour and bi-carb in a large mixing bowl. Make a well in the centre.
3. Whisk together the buttermilk, egg, orange rind and butter mixture. Pour into flour and whisk until mixture is smooth.
4. Spoon tablespoons of mixture into the lightly buttered frying pan, scatter on some blueberries and cook for 3-4 minutes or until bubbles appear. Flip to cook other side, cooking a further minute.
5. Serve pancakes warm with a dollop of yoghurt, additional blueberries, orange segments and a drizzle of honey.

Tips:

Alter the fruit to suit your tastes and seasons.

Pack any leftover pikelets into school lunchboxes for a snack.