Easy blueberry pikelets
1 cup self-raising flour
2 tablespoons caster sugar
2/3 cup reduced-fat milk
3/4 cup frozen blueberries
Olive oil spray
Add the flour and sugar to a large bowl. In a jug, whisk the milk and egg to combine.
Slowly add the egg mixture into the flour and whisk until well combined. Gently fold through the blueberries.
Spray a large non-stick frypan with olive oil and heat over medium heat. Scoop a tablespoon of the mix into the pan, cooking up to four at a time. Cook for 1 minute or until bubbles appear on the surface and pikelets are golden underneath. Turn and cook for a further 1 minute or until golden.
Transfer to a plate and cover with foil. Repeat with remaining batter, spraying the pan between each batch.
Tip: For a fibre boost use wholemeal self-raising flour