CookingBauer XcelBaking


CookingBauer XcelBaking


  1. Sift flour into a large bowl. Stir in salt, sugar and yeast. Make a well in centre and pour in milk. Gradually mix in to form a thick batter. Set aside in a warm place for about an hour until batter is frothy and has doubled in size.
  2. Lightly brush a 15cm (6in) frying pan with oil and heat until hot. Ladle in sufficient batter to a depth of 2cm (¾in) and cook over a low heat for about 6 minutes until bubbles on surface burst and set. Turn over and cook for a further 2 minutes.
  3. Transfer to a wire rack then repeat with remaining batter. Serve warm or cold with butter and jam.

Recipe from A Dairy Diary visit for more seasonal recipes.

The 2016 Dairy Diary, published by Eaglemoss, is priced at £7.99 (plus P&P). To order a copy please visit or call 08450 948 128.

For more things to bake this November grab a copy of Yours.



A pikelet is a mini pancake, serve it up with some cream and strawberry jam, or sprinkle some sugar on top with a squeeze of lemon


450g (1lb) strong plain flour
1 tsp salt
2 tsp caster sugar
1 tbsp fast-acting dried yeast
600ml (1 pint) milk 600ml
1 tbsp vegetable oil
some butter and jam to serve


Time: 25 mins
Serves: 7
Nutrition: Kcal 279, Fat 3.9g, Sat Fat 1.2g