- Step 1
Sift flour, 1/2 teaspoon of nutmeg and 1 tablespoon of brown sugar together into a large mixing bowl. Make a well in the centre. Whisk milk and egg together in a jug. Add to flour mixture a little at a time and use a whisk to stir, gradually drawing in flour to make a smooth batter. Stir in 1/2 the melted butter, cover and set aside for 15 minutes.
- Step 2
Meanwhile, use electric beaters to whip the cream, remaining nutmeg and sugar on low speed until just thick. Cover with plastic wrap and place in the fridge until ready to serve.
- Step 3
Heat a large non-stick frying pan over medium heat. Brush with a little remaining butter. Add tablespoonsful of batter to pan. Cook for 1 minute or until almost set. Sprinkle 6 blueberries over each and cook for a further 1 minute. Turn and cook for 1-2 minutes or until cooked through. Transfer to a plate and cover loosely with foil to keep warm. Repeat with remaining butter, batter and blueberries.
- Step 4
Place 3 pikelets on each serving plate. Top with the flavoured cream and sprinkle with remaining blueberries.
leftovers: use the nutmeg in cakes, biscuits or slices. Serve the cream with fresh fruit. prep: 10 mins (+ 15 mins standing time)