Stir flours and bicarbonate soda into a large bowl. Stir in sugar and blueberries. Add the egg, buttermilk and oil, and whisk to combine. Batter should still be thick. Heat a large non-stick frypan over low-medium heat. Add little olive oil then wipe excess with paper towel. Drop a teaspoon of pikelet batter into the pan, cooking a few at a time. Cook for 2 minutes until bubbles appear on the surface. Then flip and cook other side. Repeat process until batter is finished.
Fresh blueberries are best if planing to freeze. Frozen berries are just as good, as long as the pikelets are eaten on the day. The pikelets stay fresh in an airtight container for 1-2 days in the fridge. Freeze pikelets layering between baking paper for up to 1 month. No need to reheat, Just thaw and serve.
Makes 30 servings