Hotcakes, pancakes, pikelets - we learned to make these when we were at Tech. classes at school.
Buttermilk makes the best hotcakes or pikelets - you can get this at the dairy section at your local supermarket. We use the Tararua brand. If you can't get buttermilk, add 2 tablespoons of lemon juice to 2 cups of milk and let it sit for 5 minutes to thicken.
We put the blueberries into the hotcakes when the first side is cooking, before you flip them. That way the batter will stay creamy yellow. But if you prefer, fold the blueberries into the mix just before you start cooking them.
2 cups buttermilk
100g butter (melted and cooled)
350g self raising flour
60g castor sugar (about ¼ cup)
Zest and juice of one lemon
1 pack of Orchard Gold blueberries
Using a hand beater or food processor, beat together the eggs and buttermilk, then add the butter and beat again. Stir in the self-raising flour, sugar, then the lemon zest and juice.
Preheat a non-stock frying pan, brush with oil, then add tablespoons of the batter. Scatter 6-8 blueberries on top of each hotcake. When bubbles appear on the surface, turn the hotcakes over and cook for a further minute or two.
Raspberry and Ricotta Hotcakes
1 cup self-raising flour
2 tablespoons caster sugar
1 cup milk
½ pack Orchard Gold raspberries
Separate the eggs, and whip the egg whites until stiff.
In a separate bowl, mix the egg yolks, self-raising flour, ricotta, caster sugar and milk, and mix lightly until combined. Fold in half the egg whites and combine. Then fold in the other half. Gently stir in the raspberries.
Drop tablespoons into a frypan brushed with melted butter or oil and cook until bubbles appear. Turn and cook for a minute or two on the other side.
Serve with maple syrup and a dusting of icing sugar.