Old school, but still yummy, pikelets are great for a cold winter’s day. The CWA state that you should “allow pikelets to cool and serve buttered”. But I think they should be serve directly from the pan with enough melted butter so that it runs down your arm as you scoff them. This CWA recipe has been updated to make it fool proof.



  • 1 egg
  • 2 tbsp sugar
  • 7 tbsp self raising flour
  • 1/2 cup milk
  • Butter for serving


  • Beater
  • Cup and tbsp measures
  • Non-stick pan


  1. Beat egg well.
  2. Add sugar and beat well again.
  3. Add milk and flour (see image for ideal batter consistency).
  4. Heat pan and season with a little butter.
  5. Add dessert spoons of batter to hot pan. Ensure you leave enough room for you to be able to flip. If you try and make too many at once you may run out of space.
  6. Once bubbles form on surface of the pikelet, flip.
  7. Allow to brown on other side (around 2 to 3 minutes).
  8. Remove from pan and repeat will remaining batter.
  9. Serve hot with generous about of butter.


  • Add berries, banana or nuts to batter for variety.

pikelet in pan

pikelet batter