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White Spelt Pikelet Pancakes

Makes 9

Pikelets, a close cousin to the crumpet, are yeasted pancakes the size of a drop scone or scotch pancake. Serve warm pikelets with butter and honey or jam at breakfast or tea time.

Free from Soya, Nuts


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  1. Break the egg into a bowl, add the milk and beat together.
  2. Put the flour, yeast and caster sugar into a mixing bowl and stir to combine.
  3. Pour in the milk mixture and beat into a smooth batter.
  4. Cover and leave the batter to stand for at least 2 hours or overnight in the fridge.
  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 75mm/3” circles and cook on a medium heat.
  7. When bubbles appear on the surface and the base is golden turn the pancake over and cook the other side.
  8. Transfer cooked pikelets to a plate.
  9. Repeat until the batter is used.
  10. Warm or toast the pikelets before serving.


frying pan and 2 x mixing bowls

Cooking time

15 minutes
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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