Ingredients 1 1/2 cups wholemeal flour
1/2 teaspoon baking powder
2 tablespoons brown sugar
300ml milk (full cream or reduced fat)
1 cup of blueberries
In a bowl, combine the wholemeal flour, sugar, and baking powder. Make a well in the centre to place in which to place the ingredients in the next step.
In a separate bowl or jug, whisk the egg, then whisk in the milk until well combined.
Pour the egg and milk mixture into the flour and sugar mixture, then whisk until smooth.
Over a medium heat, heat a large frying pan. Brush the base with butter (you can also use margerine or olive oil here, depending on which is in the pantry).
Place 1-2 tablespoons of batter in the pan to form each individual pikelet - cook in batches or 2-4 depending how many fit in the frying pan.
Cook for 2 to 3 minutes, or until small bubbles begin to form on each pikelet surface. At this point, use a spatula to carefully turn each pikelet over, then cook for a further 1 to 2 minutes until golden and cooked through.
While cooking on the second side, place a spoonful of blueberries onto one half of the pikelet. Then, using a spatula and fork, carefully fold the empty half over the top of the berries and lightly press down on the top until the pikelet holds its curved shape. Don't worry if the fold seems a bit flimsy while still in the pan - the shape will hold a touch better when removed from the pan and let cool slightly. If it doesn't hold, not to worry, just place a toothpick or skewer through the centre.
Transfer the berry flaps to a wire rack to cool completely, or straight to a plate to devour immediately.
To serve as a dessert, first dust a plate with icing sugar, then place the berry flap on top, then serve with a scoop of ice cream.