The origin of the word pikelet stems from the Welsh bara pyglyd or pitchy bread, which was a dark, sticky bread. The word spread into England and was anglicised to Pikelet.

Very easy to prepare and cook, pikelets are traditionally small yet a similar version to pancakes.

Gradually the basic pikelet recipe travelled far and wide through the world, adapting to different ingredients and varying from family to family.

Australian Pikelets

1 egg
1 cup self-raising flour
1/4 cup sugar
1/2 cup milk
One drop vanilla essence – optional

First beat the egg then add flour, sugar, milk, vanilla essence.
Combine all ingredients and mix lightly and evenly.
More ingredients can be added to batter for preferred consistency.
Tablespoon mixture onto a greased, heated frying pan or griddle.
Cook until pikelets rise and turn light brown, flip once.

Pikelets are cooked plain then served with a topping while hot and fresh.

My photograph shows a rather lavish topping needing a knife and fork.
Pikelets are normally finger food topped with jam and cream, or buttered, or a squeeze of lemon and dusting of icing sugar.

Children have been known to colour the batter with food dye for a holiday event.

Study Reading Wales #Dewithon22 Reading List—eat, read, enjoy!

♥ Gretchen Bernet-Ward