Huckleberry Pikelets

As you might have read, I have an abundance of huckleberries kicking around my freezer and I'm looking for new and interesting things to do with them. I came across a post by Bellini Valli of More Than Burnt Toast, a fellow BC foodblogger, featuring blueberry pikelets, and my interest was piqued. I had all the ingredients on hand, so I went down and made them immediately.

For an explanation on pikelets, you can read Bellini Valli's information about this treat here. I also found an interesting article on pikelets here, baking up Bellini's assertion that there are a lot of contradictions around these things. The Hub UK site has a recipe for pikelets that uses yeast, and this seems far more crumpet-like to me than the recipe I used. I grew up in a pretty British household, but had never heard of pikelets before; I must ask my dad if he remembers them.

The pikelet batter I used, got from Bellini's site here, was very much like a pancake batter, though slightly thicker. Initially, I didn't use rings because I didn' think they would be necessary, but I had a bit of a disaster with my first batch that made me rethink that strategy. I then unpacked my English muffin rings, buttered them well, and had far better results.

These are, essentially, a thick pancake. They were wonderful! Not terribly exciting or exotic, as the name might suggest, but they were certainly yummy. Thanks Bellini Valli!

Full Flickr set here.