Vanilla Honey Pikelets with Blueberries & Yogurt – Easily made, these “Pikelets”, also known as “Crempog” in Wales, and “Scotch Pancakes” or “Drop Scones” in Scotland, are delicious little, fluffy pancakes resembling a thin crumpet, and are perfect for breakfast when served with honey, yogurt and fresh blueberries.

Wake Up Better

for

Pancake Day

Breakfast, as regular readers of Lavender and Lovage will know, is my favourite meal of the day; obviously, it varies according to my work schedule, and weekend or holiday breakfasts tend to be more relaxed affairs than midweek, but, I still always try to make time for breakfast. It’s always tricky to balance a tasty plate or bowl of breakfast with taste and health benefits, and, toast and marmalade, much though I love it, offers less health benefits than say a bowl of porridge or fresh fruit with bread…..not to say that toast and marmalade isn’t okay to indulge in now and then, especially when its my own homemade bread and marmalade! Today’s recipe for Vanilla Honey Pikelets with Blueberries & Yogurt, is a delectable alternative to a hastily grabbed bowl of cereal, and is made with goat’s milk yogurt, from St Helen’s Farm, which is easier to digest than cow’s milk products, as the fat globules are naturally much smaller in size, and, the protein composition of goats’ milk allows it to form a softer curd during digestion which may assist with your digestive health and comfort.

Apart from these health benefits, and there are many more that I will mention later, with a generous handful of fresh blueberries, you will also be ticking off your first portion of your five-a-day before you even leave the house! (one portion = 2 handfuls or 4 tablespoons) And, just as importantly, these little pikelets taste delicious and are low in sugar and fat. The recipe makes 12 pikelets, each serving is 3 pikelets, which are padded out with goat’s milk yogurt, full or low-fat, the choice is yours, more honey (a natural unrefined sugar) and of course those juicy, fresh blueberries. You can fry the pikelets in a small knob of butter, or do as I did, and fry them with a few sprays of low-fat cooking spray, such as Fry Light. They are easily made, and, the batter can be made the night before, or, you can make a couple of batches and freeze them for an even quicker and easier start to the day. Re-heat them in the microwave, or pop them on an oven-proof plate, cover them with tinfoil and put them in a low to medium oven for 10 minutes.

Back to the health benefits of goat’s milk again, apart from its unique taste, which we all love at Chez Lavender and Lovage, it may be the answer for some people who experience slight discomfort when drinking cow’s milk, as it typically contains slightly less lactose than cows’ milk, although the amount of lactose some people can tolerate varies, and it’s not recommended for anyone who has been diagnosed with lactose intolerance. It’s also loaded in calcium – just 3 servings of goats’ milk products can provide more than 100% of an adult’s reference intake of calcium, which is essential for the development and maintenance of bones and teeth, whilst helping prevent against the onset of osteoporosis and, it may also aid weight control by helping break down body fat as part of a calorie controlled diet……..so, definitely a way to wake up better! Don’t just take my word for it though, you can read all about the full health benefits here: The difference between cow and goats milk

Anyway, I hope that today’s recipe for Vanilla Honey Pikelets with Blueberries & Yogurt has inspired you to make something a little different for breakfast, and try out goat’s milk as an alternative to cow’s milk, see how your family like it…….you may find that by switching, you all feel just that little bit better! The recipe is shared below, and please do let me know if you make these delectable little pancakes, and how you served them. That’s all for today, I’ll be back with a lovely, and very healthy Weight Watchers/5:2 Diet recipe for an easy family supper dish, as well as some long overdue traveller’s tales from home and abroad! Karen 

Vanilla Honey Pikelets with Blueberries & Yogurt

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Serves	4 (makes 12 pikelets)
Prep time	15 minutes
Cook time	15 minutes
Total time	30 minutes
Allergy	Egg, Milk, Wheat
Dietary	Vegetarian
Meal type	Breakfast, Dessert, Snack
Misc	Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot
Occasion	Christmas, Easter
Region	British
By author	Karen Burns-Booth

Easily made, these "Pikelets", also known as "Crempog" in Wales, and "Scotch Pancakes" or "Drop Scones" in Scotland, these delicious little, fluffy pancakes resemble a thin crumpet, and are perfect for breakfast when served with honey, yogurt and fresh blueberries.

Ingredients

• 150g self-raising flour
• 1 teaspoon cream of tartar
• pinch of salt
• 180ml plain goat's milk yogurt (or yogurt of your choice)
• 2 tablespoons honey (plus extra to serve)
• 1 teaspoon vanilla extract
• 25g caster sugar
• Goat's milk yogurt to serve (I used St Helen's Farm Blossom Honey Yogurt)
• Fresh blueberries to serve

Note

Easily made, these "Pikelets", also known as "Crempog" in Wales, and "Scotch Pancakes" or "Drop Scones" in Scotland, these delicious little, fluffy pancakes resemble a thin crumpet, and are perfect for breakfast when served with honey, yogurt and fresh blueberries.

Directions

Step 1	Place all of the ingredients into a mixing bowl, except the yogurt, honey and blueberries to serve.
Step 2	Beat them all together with a hand whisk or an electric hand blender until you have a thick batter.
Step 3	Heat a griddle, bake-stone or heavy based frying pan to smoking hot, then spray with cooking fat/oil or add a knob of butter. Add spoonfuls of the batter, in batches, and cook for 2 minutes until bubbles appear on the surface of the pikelets.
Step 4	Gently the turn them over and cook for a further 1 to 2 minutes until they have risen and are light and fluffy. NB: Turn down the heat if they are browning too quickly,
Step 5	Keep the cooked pikelets warm in a low oven whilst you cook the rest.
Step 6	Serve them in a stack of 3, drizzled with extra honey, with a dollop of yogurt and a generous sprinkling of fresh blueberries over the top.
Step 7	They can be made ahead of time, and kept in the fridge, reheat in the microwave or covered in a low to medium oven. They also freeze well too.

Disclaimer: Collaborative paid post with St Helen’s Farm

See my last recipe using St Helen’s Goat’s Yogurt and Milk Products here: 

Cheese, Sweetcorn and Spring Onion Muffins