Scottish pikelets

    35 min

    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!

    25 people made this

    Serves: 5 

    • 125g self-raising flour
    • 4 tablespoons sugar
    • 1/4 teaspoon bicarbonate of soda
    • 1 egg, lightly beaten
    • 175ml milk
    • 15g butter

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Sift together the flour, sugar and bicarb in a large bowl. Slowly add the egg and milk while stirring continually until smooth.
    2. 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 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  (Review from Allrecipes US | Canada)


    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  (Review from Allrecipes US | Canada)