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Makes 6

Pikelets are a traditional teatime treat which comes from the same family as the crumpet. It is a yeasted pancake the size of a drop scone or scotch pancake. Store cooked pikelets until ready to serve. The classic way to serve a pikelet is toasted with a knob of butter.

Free from Soya, Nuts


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  1. Measure the milk into a jug, add the egg and beat together.
  2. Put the flour, yeast and sugar into a large bowl and stir to combine.
  3. Add the milk mixture and beat to a smooth batter.
  4. Cover and leave the batter to stand in a warm place for at least 2 hours or up to 12 hours.
  5. Put a little oil into a frying pan, roll it around to cover the surface and heat until nice and hot.
  6. Pour batter into the pan to make 8cm/3” circles and cook on medium heat.
  7. When bubbles appear on the surface and the base is golden turn the pancake over and cook the other side. Transfer cooked pikelets to a cooling rack.
  8. Repeat until the batter is used.


Large oven tray

Cooking time

15 minutes
Made these last night and cooked this morning. Lovely depth of flavour. Only criticism is recipe includes sugar but none on ingredients list so I used my best guess.
By Kirsty McGivney
10 May 2020
would be helpful with a list of ingredients and measurements
By Tracey
19 Feb 2018
Made these with wholemeal spelt flour. My boys had them for breakfast with chocolate spread - they disappeared very quickly!
By Dr Linda Watson
20 Mar 2010

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