Best 2 Moosbeenidei Blueberry Pikelets Recipes

Indulge in the delightful world of "moosbeenidei blueberry pikelets," a harmonious blend of Scandinavian and Indigenous culinary traditions. These light and fluffy griddlecakes, native to the Mälaren Valley of Sweden, have captivated taste buds for generations with their delicate texture and burst of juicy blueberries. Join us on a culinary adventure as we explore the secrets behind creating the perfect moosbeenidei blueberry pikelets, unraveling the nuances of flavor and technique that make this dish a true masterpiece.

Check out the recipes below so you can choose the best recipe for yourself!

PIKELETS

Pikelets image

My grandma's recipe. These are so yummy, I just pick them up and eat them with my fingers (not very ladylike I know) but is great served with cream and berries or ice cream or however you like them really. These are even lovely cold, take along to picnics and spread with jam and a little cream, or just jam by itself.

Provided by Perfect Pixie

Categories Breakfast

Time 10m

Yield 16-20 serving(s)

Number Of Ingredients 6

Ingredients

1 cup flour, sifted
2 tablespoons sugar
2 teaspoons baking powder
1 egg, beaten
3/4 cup milk
2 tablespoons butter, melted

Steps:

Mix all of ingredients.
Cook like pikelets.
(Take a tablespoon of the batter at a time and drop in a frypan with butter and basically cook as if it were an American pancake - brown underneath and then turn over - should be a lot smaller than normal pancakes).

PIKELETS WITH BERRIES

Pikelets With Berries image

I haven't ever made pikelets but I've eaten them - long ago. This recipe, when I chanced upon it, evoked nostalgic memories of carefree 1950s Australian after-school afternoon teas at friends' houses, and of the mothers who'd made these pikelets for their 5-10 year olds and friends arriving home from school. Unlike the pikelets in this recipe, those pikelets were usually served with jam and cream. Some were even just buttered. This pikelet recipe is adapted from a recipe card - in a 'Pan or Wok' series of recipes from International Masters Publishers Ltd..

Provided by bluemoon downunder

Categories Dessert

Time 13m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

125 g self-raising flour
25 g unsalted butter
1 large egg
125 ml low-fat milk
15 g caster sugar
1 tablespoon sunflower oil
2 tablespoons orange juice
1 teaspoon arrowroot
350 g mixed berries, dried and hulled (blackberries, raspberries, strawberries, blueberries, washed)
25 g demerara sugar
300 ml double cream, low-fat is fine, to serve

Steps:

Sift the flour into a mixing bowl, add the butter and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs.
In a separate bowl, beat together the eggs and the milk, then add the egg-milk mixture to the flour-butter-breadcrumb mixture.
Then stir in the caster sugar and mix all the ingredients until you have a smooth batter.
Heat the oil in a heavy-based pan and drop in spoonfuls of the batter, spacing them well apart.
Cook the pikelets until the surface starts to bubble, then flip them over with a spatula or egg-slide and cook the other side, for about 2 minutes.
Remove the pikelets, transfer them to a plate and keep them warm. The batter should make about 8 pikelets in total.
Once all the pikelets have been made, wipe the pan.
Mix together the orange juice and arrowroot.
Heat the orange juice and demerara sugar in the pan, stir in the orange juice mixture, add the berries and cook for 2-3 minutes, or until the sauce thickens.
Whip the cream into soft peaks, divide the pikelets between 4 serving plates, top with spoonfuls of whipped cream and fruit and serve.

Nutrition Facts : Calories 611.4, Fat 38.8, SaturatedFat 21.9, Cholesterol 172.7, Sodium 460.9, Carbohydrate 59.6, Fiber 2.5, Sugar 12.5, Protein 8.7

Tips:

Use fresh blueberries: Fresh blueberries have a more intense flavor and a better texture than frozen blueberries.
Don't overmix the batter: Overmixing the batter will make the pikelets tough.
Cook the pikelets over medium heat: Cooking the pikelets over medium heat will help them to cook evenly without burning.
Serve the pikelets warm: Pikelets are best served warm, with butter and honey or your favorite topping.

Conclusion:

Moosbeenidei blueberry pikelets are a delicious and easy-to-make breakfast or snack. They are perfect for using up fresh blueberries and are sure to be a hit with the whole family. So next time you're looking for a quick and easy recipe, give these pikelets a try!