- 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.
- 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.
- Transfer to a wire rack then repeat with remaining batter. Serve warm or cold with butter and jam.
Recipe from A Dairy Diary visit www.dairydiary.co.uk for more seasonal recipes.
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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