Blueberry pikelets with figs and vanilla crème frâiche

Whether you're looking for inspiration for Shrove Tuesday or just craving a sweet brunch dish for the weekend, this pancake recipe is a crowd pleaser.

The pikelet mixture works best if left to rest overnight, as a sort of sourness develops in it. If you don’t have the time, just add a teaspoon of baking powder to the flour. You can serve this topped with fresh sliced figs or fig and blueberry compote.
Serves 6
* 3 eggs, beaten
* 320ml milk
* 200g plain flour
* 90g butter, melted (plus extra for cooking)
* salt
* 150ml crème frâiche
* ¼ tsp vanilla extract
* 1 punnet blueberries, gently rinsed and patted dry
* fig and blueberry compote, to serve (recipe below)
* 6 sweet ripe figs (optional)
1. Preheat the oven to 100°C. Whisk the eggs with the milk.

2. Sift the flour into a bowl and make a well in the centre. Whisk in the eggs and milk, gradually at first, so as to make a lump-free batter.

3. Cover with plastic wrap, poke a few holes in it with a toothpick and place in a col, dark place for at least three hours or ideally overnight.

4. When you’re ready to cook the pikelets, whisk in the melted butter and a pinch of salt. Mix the crème frâiche and vanilla together.

5. Heat a frying pan (ideally non-stick) to moderate heat, add a knob of butter and leave it to sizzle. Pour in spoonfuls of the batter and scatter blueberries on top. Make the pikelets whatever size you like.

6. Cook until the batter begins setting in the centre, then carefully flip them over and cook on the other side until just set. Remove from the pan and place on a tray in the oven while you cook the rest.

7. To serve, drizzle with fig and blueberry compote and serve the crème frâiche on the side. Alternatively, slice the figs and scatter over the pikelets, then dollop on the crème frâiche. 

Fig and Blueberry Compote
Serves 6
This is also lovely drizzled on French toast or ice cream.

* 4 dried or fresh figs, stalks removed, thinly sliced
* 100g blueberries
* 50ml maple syrup
* 2tbsp lemon juice and 1 strip lemon peel

1. Place everything in a small saucepan and slowly bring to a simmer. Cook for five minutes to thicken.

Extract taken from Peter Gordon Everyday, £25, published by Jacqui Small. 

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