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Serve with fresh-squeezed lemon juice and sugar, or with butter and jam. I always thought that I had the best pancake recipe in the world until I tried these!
24 people made this
- 125g self-raising flour
- 4 tablespoons sugar
- 1/4 teaspoon bicarbonate of soda
- 1 egg, lightly beaten
- 175ml milk
- 15g butter
MethodPrep:20min ›Cook:15min ›Ready in:35min
- Sift together the flour, sugar and bicarb in a large bowl. Slowly add the egg and milk while stirring continually until smooth.
- Place a girdle or frying pan over medium heat. Lightly coat the surface of the pan with butter. Pour 2 tablespoons (30ml) of batter into the pan. Cook until bubbles begin to appear on the surface of the batter; flip and continue to cook until lightly browned on the bottom, 1 to 2 minutes each side. Reapply butter to the pan between batches.
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Reviews & ratingsAverage global rating:(15)
Reviews in English (15)
Perfect thanks! Tasty, simple, easy.Only made 5 med sized pancakes so if you have more people to feed maybe make more. I didn't have self raising so used plain flour and added 7g of baking powder and 3g salt (equivalent to self raising). This did make the mix slightly too thick, next time I will do the same but using only 115g of plain flour with salt and baking powder.-10 Feb 2013
I found this recipe very misleading. What we in Scotland call a Pancake, sassenachs and other non-Celts call a DROP SCONE. That which the Southern Brittish call a Pancake, we Scots call a crumpet. You North Americans also call it a pancake, which you eat with Maple Syrup, Ice Cream, etc.-16 May 2008
This is a good recipe, but a bit runny and much better if you use golden syrup instead of sugar. (I think you lot call it corn syrup?) By the way, pikelets are Welsh. These are drop scones.To DannyMuirMhor: Who're you calling a sassanach, ye raj?-19 Apr 2008
|175g (6oz)||self-raising flour|
|1 tsp||baking powder|
|40g (1½oz)||caster sugar|
|finely grated zest of 1 small orange|
|200ml (7fl oz)||milk|
|sunflower oil, for frying|
|maple syrup or honey|
|natural Greek yoghurt and blueberries and raspberries|
1. Measure the flour, baking powder and sugar into a large bowl and add the orange zest. Mix together, then make a well in the centre and add the egg and half the milk. Beat well, with a whisk, until you have a smooth thick batter, then beat in enough of the remaining milk to make a batter the consistency of thick pouring cream.
2. Heat a little oil in a large non-stick frying pan over a high heat. Drop the batter in dessertspoonfuls into the hot pan, spacing each dollop of the mixture well apart to allow it to spread. Cook for about 2 minutes or until bubbles start to appear on the surface, then turn over with a non-stick blunt-ended palette knife or spatula, and cook on the other side for a further 30–60 seconds or until lightly golden brown on both sides.
3. Use the palette knife to lift the scones on to a wire rack, then cover them with a clean tea towel to keep them soft and warm. Continue more scones in the same way with the remaining, adding a splash more oil if the pan gets too dry.
4. Serve at once spread with butter, syrup or honey, or with Greek yoghurt and blueberries or raspberries or other seasonal fruits.
Cook time: 2-3 minutes per batch.
Can be made up to 6 hours ahead and reheated to serve. Arrange in a single layer on a baking tray, cover tightly with foil and warm through in a moderate oven for about 10 minutes.
Freeze: The drop scones freeze well (see tip) defrost and warm through as above.
Mary’s Classic Tip:
* Before freezing the drop pancakes, wrap them in greaseproof paper and pack in a freezer-proof container to prevent them getting damaged edges.
Crempog has variants too. In Anglesey and Caernarvonshire, crempog were prepared with yeast and the normally coarse flour was replaced with refined flour. These pancakes were meant for the family of the house with the servants of the house being served crempog surgeirch or bara bwff, an oatmeal-based pancake.
Although crempog is the most common name for Welsh pancakes, they were known by different names around the country. Crempog was the name most often used in north Wales, while in parts of Carmarthenshire and Glamorgan, people called them cramoth. In other parts of Glamorgan they were called ffroes, but in Cardiganshire they were known as poncagen. In some regions of both Cardiganshire and Carmarthenshire, people knew them as as pancosen.
Similar to many other meals, there are no specific recipe for this food. The Ffroes are almost identical to Scottish pancakes or drop scones. It was probably brought by Scottish laborers during the industrialization of the south Wales coalfields, but the piling them in a stack smothered in butter is the result of Welsh traditions.
How to make pikelets
Sift the flour, sugar and baking powder. Add the salt and mix well.
In a separate bowl add the milk to the egg and whisk together.
Put the frying pan on to heat up. While the frying pan is heating up pour the wet ingredients into the dry ingredients and whisk together till just smooth. Don't over mix or you will get rubbery pikelets.
Add a small knob of butter to the frying pan and swirl around. Carefully wipe off with a paper towel and add a bit more butter. Thus helps make the pan nice and smooth and helps avoid the dreaded first pikelet flop.
Use a ladle to pour the batter into the hot frying pan. You want about half a ladle of batter per pikelet. You should be able to fit three or four into one frying pan. You can also make them smaller if you prefer. If anything the ones in these photos here are a little big. Ideally they should be hand held size.
Wait until the batter is bubbling and started to harden around the edges. Use an a egg flip flip the pikelets over one by one. I find its best not to think about it to much when flipping, just back yourself and go for it! If I overthink it that's when I get messy pikelets!
Cook the other side until just golden brown. Remove from frying pan and pop onto a plate before serving.
Why are my Pikelets rubbery?
There may be a couple of reasons your pikelets are rubbery:
Over mixing: if the batter is mixed to much it can knock the air out and lead to dense, rubbery pikelets. Whisk the batter until its just come together. Pre mixing dry and wet ingredients separately will help with this.
Old ingredients: I often find if my risen treats are flat its because I've used already open flour I've had sitting around in the pantry. For best results I buy small packets of flour and use a freshly open pack for maximum rise and fluffiness.
To low for to long: pikelets should cook relatively quickly. If they heat is to low it will take longer to form bubbles and can over cook the batter.
Here is a classic and easy pikelet recipe. A pikelet is a variant of pancake, a typical Australian and New Zealand treat that is often served for breakfast or tea time. It is light, fluffy and delicious, whether served hot or cold.
What is a pikelet?
The pikelet is a variant of pancake, smaller and thicker than a traditional French crepe, typical of Australia and New Zealand. It is also commonly served in Britain.
Similar to the American pancake in flavor, the pikelet is prepared from milk or buttermilk, salt, flour, sugar, eggs, baking powder and baking soda.
This type of pancake is also served much like the American pancake, with fruits, jam, cream, butter, syrup, chocolate sauce, icing sugar or standard sugar. The pikelet can also be served plain.
In Australia, the preferred way to taste a pikelet is to garnish it with cream, powdered sugar and strawberries.
This pancake is much smaller than its American counterpart, just like the Scottish pancake called drop scone.
The difference between a crepe and a pikelet
A pikelet is a type of pancake that is much thicker than a traditional French crepe, and about the same thickness as an American pancake. In terms of diameter, the pikelet is typically between 3 to 4 inches. The thickness of the pikelet comes from the composition of the batter, thanks to the baking soda and baking powder. In the French crepe batter, which is meant to be thin, there is no yeast so that it does not rise.
Unlike the French crepe, a pikelet is neither folded nor rolled. The filling is placed on top, then it is cut using a fork and a knife.
What is the origin of crepes and pancakes?
If all roads lead to Rome, many recipes lead to Athens. In fact, a large number of preparations actually come from the time of the Olympians.
The pancake was therefore born among the Greek Gods.
Crepes and pancakes are considered a tasty and easy to prepare dish and are known all over the world, or almost. They have a unique history, which has its roots in Ancient Greece. They arrived in northern Europe and finally landed in the United States of America, where pancakes are now the typical American breakfast dish.
The original recipe for making crepes was born as something very simple. The batter was first made with flour and water, which were mixed to form muffins. This was already happening in Ancient Greece, around 500 BC, when the two famous poets, Magnes and Cratinus, referred to this preparation in their works.
At that time, the pancakes were called teganites (meaning “pan”) in honor of the pan in which they were cooked.
Then this simple batter quickly turned into a mixture of olive oil, flour, honey and curd.
And, from this old preparation, how did we get to crepes, pancakes or pikelets?
History intersects with that of Ancient Rome, where it was customary to consume a dish called alita dolcia (Latin: “another confectionery”) prepared with milk, eggs, spices and flour.
Some alita dolcia were sweetened with honey or fruit while others were savory breads filled with meats and cheeses.
At the time, this food was rigorously consumed only by the nobles and according to ancient recipes. The alita dolcia was prepared without yeast and it is for this reason that it is believed that these pancakes which were eaten in Ancient Rome were much more like the French crepe.
Crepes around the world
There are a large number of crepe and pancake versions around the world, including:
- Chop and sweat onions till transparent in olive oil and butter.
- Tip in beef mince (5%) and cook for several minutes – substitute with pork mince or turkey mince if required.
- Add gravy granules and water, cook to a simmer.
- Add dessertspoonful of Worcestershire Sauce.
- Mix flour and beef suet together with a pinch of salt . Add drops of water until the dough is thick (hence the term ‘ dumpling ‘).
- Cover hands in flour and roll pieces of the stiff dough into balls.
- Place each dough ball on top of your mince (or any dish with a simmering gravy or beef stock) and place the lid on your pot for 40 minutes or until puffy. These could also be easily cooked in a slow cooker
Leave these beauties alone, don’t keep checking them by taking the lid off your pot as this will make these flatten.
Doughballs can be served with anything that has stock or gravy if you don’t happen to have mince. Garlic Chicken casserole Ground beef , chopped tomatoes , tomato paste and beef stock to make a bolognese or beef stewing steak with a little red wine . And if you like a crispy top on your doughballs then uncover and put in the oven at high heat for 5 mins.
It’s also a great recipe to get the kids involved in, as they love the making of dumplings. They don’t have to be neat, so it makes no difference if they are all the same size or not, get the kids involved!
I've got my very own muffin man, River Cottage baker, Daniel Stevens, whose recipe this is. Makes nine.
500g strong white bread flour, plus extra for dusting (or a 50:50 mixture of strong and plain flour)
2 tsp (10g) salt
1 tsp (5g) powdered dried yeast
325ml warm water
1 tbsp sunflower oil, plus a bit extra
1 handful semolina flour, for coating
To knead by hand, mix the flour, salt, yeast and water in a bowl to form a sticky dough. Add the oil, mix, then turn out on to a work surface and knead until smooth and silky. To use a mixer with a dough hook attachment, combine the flour, salt, yeast and water on a low speed, then add the oil and knead for 10 minutes until smooth and silky. Shape the dough into a round, coat very sparely with oil and place in a clean bowl covered with a plastic bag. Leave to rise until doubled in size.
Tip out the dough on to a work surface and press all over to deflate. Divide into nine pieces (about 90g each), shape each into a round and flatten to about 1.5cm. Dust with semolina flour – this gives a lovely texture to the crust – and leave to prove on a clean linen tea towel on a wooden board (slip into a plastic bag to help it along) until doubled in size.
Heat a large, heavy frying pan or griddle over medium heat and grease very lightly. Cook the muffins in batches so you don't overcrowd the pan (or have two pans going at once). Lay the muffins in the pan, cook for a minute or two, then turn gently. Cook slowly for 10-12 minutes, turning every now and then. You may need to adjust the heat if they seem to be colouring too fast or not fast enough. Cool on a wire rack.
As Yeatman explains, oatcakes these days use manufactured, rather than wild yeast, though I would love to try a sourdough version if anyone has a tried-and-tested recipe. Most of the versions I try call for fresh yeast (available from bakers, or even at the bakery counter of large supermarkets), but no one can detect any difference in flavour between fresh and the dried yeast that goes into Boermans’s pancakes, so use whichever you find easiest to get hold of and work with.
Bossons also adds bicarbonate of soda and baking powder to his batter in a belt-and-braces approach that does indeed yield a lovely lacy texture, but also gives them a marked chemical flavour no one is very keen on. Whether this is intentional or not (bicarbonate of soda isn’t an uncommon ingredient), it doesn’t go down well here. If your batter isn’t bubbly enough without it, it may be time to buy some more yeast.
Scotch Pancakes by Mary Berry
Scotch pancakes (short for Scottish pancakes) are similar to drop pancakes or sweetened blini’s. Since you know how much I love pancakes, you can imagine how I feel about ready made pancakes!
They sell them in the UK in most supermarkets and I’ve been a fervent lover of them (along with my little brother) since I was little. The same little brother was kind enough to get me a copy of Mary Berry’s 100 Cakes and Bakes for Christmas, which contains this recipe for homemade Scotch Pancakes by Mary Berry.
Here’s what the shop version looks like – they’re actually amazingly fluffy and delicious!
- 300g self - raising flour
- 1.5 tsp baking powder
- 60g caster sugar
- 2 large eggs
- 200ml milk
- a little vegetable oil
- To make the pancakes, start by sieving the dry ingredients into a bowl and making a well in the middle and add the egg and milk into the well. Beat well until the mixture has the consistency of thick batter, adding a touch more flour or milk if its needed.
- To cook, heat a large frying pan over a medium heat with a dash of vegetable oil. To make sure I get evenly sized pancakes, I use a third of a cup measure to portion the batter into the pan. You could also use an ice cream soup or large spoon. In the pan, guide the batter into a circle.
- Once bubbles start to appear on the top of the pancakes, they're ready to be flipped!
- Cook the pancakes batch by batch, keeping them warm in a low oven until you're ready to eat them.
They’re especially good with butter, honey, maple syrup, nutella – anything in fact! They’re endlessly customisable too – how awesome would chocolate chip scotch pancakes be? What about lemon scotch pancakes? Yum!
One of my favourite ways of eating these is with blueberry maple syrup! Just heat a handful of blueberries and a few tbsp of maple syrup or honey in a saucepan until the berries start to burst and it all becomes a gorgeous violet colour….
My Traditional Pikelet Recipe
If you knew me as a child, you’d not be surprised that I ended up blogging about food. As a Taurus, I’ve always been fascinated by food – the eating and the cooking of it. I used to read food magazines, cutting out recipes to scrapbook, and the second I was allowed in the kitchen, wooden spoon in hand, I was cooking anything and everything I could.
In fact, an oddly disproportionate number of my childhood memories revolve around food. My parents were both terrible cooks, but there were a few treats they would whip up within minutes that kept us all more than content. One of these recipes, in fact my childhood favourite, was pikelets. Think thick, soft, and fluffy miniature pancakes, served with whipped cream and jam. Surely, any child would consider these fine dining – and I certainly did. This pikelet recipe is as old as I am, and although I do make this gluten free it involves absolutely zero changes to the original (whose origin is lost in time and memory, unfortunately).
Although in Australia pikelets are considered to be of Scottish origin, when you mention the word “pikelet” here in Scotland, all you’re rewarded with is confused looks. It seems pikelets are actually more of an Australian thing than Scottish, or even English. I have of course now introduced Ben to these treats, because, well, he’s Scottish! He should know about pikelets, surely!
Now, I am sure I’ve mentioned Ben’s insatiable sweet tooth which is quite the contrast to my own umami preferences. Honestly, whilst he’s perusing the dessert menu, I’ve already ordered the cheese plate. That doesn’t mean I’m not one to get a craving and more than happily prepare an impromptu pudding when the mood arises.
That’s the joy of pikelets – and my pikelet recipe – they’re incredibly quick and easy to prepare. The recipe is so simple that you’ll have it memorised in no time. Pikelets are traditionally served with jam and whipped cream, though they can be served with butter, honey, or any other condiment that takes your fancy. Clotted cream can easily replace whipped cream, in fact I prefer it, and a sprinkling of icing sugar with a berry compote is also a fun option.