Back To Pikelets

It’s back to school time and the Lawson program have started off with a cooking bang. On Thursday, we cooked ‘bara pyglyd‘, also known as ‘pyglyds’, but you probably know them as pikelets (baby pancakes). Originating from Wales, pikelets were originally known as pitchy [i.e. dark or sticky] bread; however, after they became popular in the West Midlands of England, the name was anglicised as pikelets and travelled from there to Australia where we know and love them.  

We enjoyed them with honey, strawberry jam and cream. If you want to take a culinary journey back through time to Wales, then here is the recipe we used: 

Pikelet Recipe


  • 1 cup (150g) of self-raising flour
  • 1 tablespoon of caster sugar
  • 3/4 cup (185ml) of milk
  • 1 egg
  • Melted butter for the pan


  1. Sift flour and sugar together into a bowl. 
  2. Whisk milk and egg together, then add to dry ingredients and mix until smooth (but not too runny).
  3. Heat a non-stick frypan over medium heat and brush with melted butter.
  4. Drop tablespoons of mixture into pan and cook for half a minute or until you see bubbles appear.
  5. Flip pikelet over and cook the other side for one minute, or until golden.
  6. Allow to cool and serve with jam, honey and cream.
  7. Eat and enjoy!