Really, a bit of a cross between a pancake and pikelet. Serve with yoghurt if desired, and your sweetener of choice (honey, maple syrup, brown rice syrup). This recipe can easily be made into a savoury version by adding one or a mixture of grated vegetables such as zucchini, yellow button squash, carrot, finely diced capscium, corn kernels, fresh basil and spring onions – all around and in season NOW! Use between 200 – 400gm of vegetables and season with salt and pepper.

• 1 cup plain wholemeal flour (wheat, spelt, oat or barley) – feel free to make ½ cup of this a white, unbleached wheat or spelt flour for a lighter end result
• 2/3 cup milk – dairy, soy or a mix of rice and coconut
• 1 ½ tablespoons plain yoghurt
• 1 ½ teaspoons baking powder – aluminium free
• 1 egg
• 200gm blueberries (any berry is fine, though bigger ones like strawberries will need to be cut)
• butter, ghee or coconut oil for frying

Put the flour in a bowl with the milk and yoghurt. Cover and leave on the bench (or in the fridge) to stand overnight. Sift in the baking powder, add the beaten egg and mix through. Add the fruit and stir gently.

Heat a teaspoon or so of butter, ghee or coconut oil in a frying pan. Pour a small amount (about 2 tablespoons) of the pancake mixture into the pan. As the batter hits the lightly sizzling fat, lift the pan and tip it on an angle, allowing the batter spread out, moving the angle to achieve a circle. Cook well on one side for 1 – 2 minutes. Bubbles should appear in the batter as it cooks, then turn it over. Cook on the other side for approximately 1 minute or until ready. If you find the pancake sticking, generally the frying pan was not hot enough.