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Cooking time

Prep: 10 minutes Cook: 4 minutes per 4 pikelets

Skill level



about 24 pikelets

A Welsh take on American pancakes.

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  • 8oz of self-raising flour
  • 1 level tsp bicarbonate of soda
  • 1 level tsp cream of tartar
  • 3oz of caster sugar
  • 2 eggs (beaten)
  • 1/2 pint of sour milk (if using fresh milk, double amount of cream of tartar)


  1. Sieve the dry ingredients, then add sugar. Mix with the milk and eggs until a thick batter is formed.

  2. Place tablespoon of batter onto a hot greased griddle. Do this for each pikelet. Keep at a steady heat. Turn pikelet when bubbles appear and burst.

  3. When cooked, cover with a dry cloth. Though they are nice on their own, they are best served with jam and cream or just butter.

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1st May, 2016
"Pikelets Member recipe by lluchuen A Welsh take on American pancakes. " Now where did this mythology arise, lluchuen?! Way older than the founding fathers. Boot on the other foot, ol' boy/gal. The pyclet is a traditional Welsh recipe sometimes described as a flat crumpet, which it is not. It is nearer to a (floppy & moist) flat mini-pancake with holes in like a crumpet. And, we call it a llech bobi (Eng:bakestone) - a "griddle" might be unsuitable as it might incorporate ridges, whereas the bobi is flat. No, there is no 'k' in Welsh, either. Only this BBC GoodFood website spells it incorrectly - check with 'Google'. Auntie should've known that and edited this posting. Delicious, whatever - especially with bara lawr.
13th Aug, 2014
This was an absolutely brilliant Pikelet recipe! Absolutely foolproof! 5 stars!
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