Pikelets (Scottish Pancakes) Recipe - Allrecipes.com
Pikelets (Scottish Pancakes) Recipe
  • READY IN 35 mins

Pikelets (Scottish Pancakes)

Recipe by  

"My Aussie friend uses this recipe as her standard pancake recipe. Pikelets are the Scottish version of the southern British crumpet. They are also great for afternoon teas. 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!"

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Ingredients Edit and Save

Original recipe makes 15 Pikelets Change Servings
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Directions

  1. Sift together the flour, sugar, and baking soda in a large bowl. Slowly add the egg and milk while stirring continually until smooth.
  2. Place a skillet over medium heat. Lightly coat the surface of the skillet with butter. Pour 1/8 cup of batter into the skillet. 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 skillet between batches.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 15 mins
  • READY IN 35 mins
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Reviews More Reviews

Most Helpful Positive Review
Mar 10, 2008

Made this this morning and they tasted great! they are supposed to be thin and crispy, not thick and doughy like a crumpet so i followed the measurements from the original posting of the recipe. Just right!

 
Most Helpful Critical Review
May 16, 2008

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.

 

11 Ratings

Jul 08, 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? ;)

 
Feb 06, 2008

These are very good. I consider myself an experienced pancake maker but I burnt several of these. Be careful with the butter. Also, the recipe says 1/8 cup batter for each pikelet. Is this a typo? I used about 1/4 cup. Nice change of pace. Thanks!

 
Jan 26, 2009

Arguments about naming and authenticity aside, these are pretty basic, good pancakes. I subbed honey for sugar on the basis of someone's review who recommended corn syrup--don't have that, but I definitely have honey! I also was not in the mood to measure anything this morning, and ended up with some thick little pikelets. I probably did it all wrong, but they were easy and relatively quick. I don't use butter bc it doesn't agree with me, so I just used Pam instead to coat the pan. Thanks for the recipe!

 
Mar 23, 2010

These were definitely the fluffiest pancakes I've ever made. I was pleased. I was displeased at the amount of sugar, because it will make them more likely to burn. I'd eliminate it entirely next time--this time I did reduce the sugar to about 2 TB. Also, I'm not sure what 5 people are eating these. I did make mine a bit bigger than the recipe specified, but I still only got 7 pancakes (excuse me, pikelets) out of this recipe. Just a heads-up for anyone else who was thinking of trying these. You really should, it's a nice tasty basic pancake :) Thanks for the recipe!

 
Sep 22, 2011

My Aunt Jenny, born and raised in Scotland, made these "wee treats" and called them Sweet Pancakes. They are suppose to be small "dollar" pancakes, sweet and fluffy, and we loved them! Warm or cold, plain or topped, they are perfect for little hands... or with Mom's tea!

 
Dec 21, 2009

These were good, if you like sweet,eggy,and somewhat tasteless pancakes. The recipe is very nice and simple if you follow it. I didn't, I automatically started beating the eggs before looking at the directions, oops, they ended up lumpy. Anyway, the directions are good and I think cutting the sugar in half would improve them greatly. I give it 4 stars for a good recipe in theory, written well, accurate picture, good description, and potentially tasty results.

 

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Nutrition

  • Calories
  • 180 kcal
  • 9%
  • Carbohydrates
  • 30.3 g
  • 10%
  • Cholesterol
  • 51 mg
  • 17%
  • Fat
  • 4.3 g
  • 7%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 426 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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