Mulberry Piklets

[cookin']

Two cups of self-raising flour
Two eggs
Milk
One tablespoon sugar
Few drops vinigar
Two tablespoons crushed ripe mullberries
( or blueberries, or any other berries)

Mix all together to a thick batter
Pour tablespoons full onto a hot non-stick frypan until bubbles appear on the top, then turn over and cook the other side until brown.
Serve hot or cold, spread with butter.

[CAM46]

That sounds good, almost like a pancake. Do you add just enough milk to make it like a pancake batter or do you want it thicker?

[cookin']

It's thicker, CAM, and the end result is thicker and smaller than a pancake.

[bart]

That looks pretty interesting. Vinegar? I'm going to try this one out using blueberries or blackberries.

[Joli]

Two cups of self-raising flour
Two eggs
Milk
One tablespoon sugar
Few drops vinigar
Two tablespoons crushed ripe mullberries
( or blueberries, or any other berries)

Mix all together to a thick batter
Pour tablespoons full onto a hot non-stick frypan until bubbles appear on the top, then turn over and cook the other side until brown.
Serve hot or cold, spread with butter.

The vinegar threw me also. But I'll trust the "Aussie Native". :D

[cookin']

It's optional, really. The traditionalists drop the vinegar into the milk and let it stand for five minutes- , way back, pikelets used soured milk.
This recipe works very well with chopped dill mixed into the batter, the sugar omitted, and topped with smoked salmon when cooked, or substitute mashed bannana for the berries in the above recipe.
One of the best sweet versions of all uses blueberries, Bart.