Classic thick pancake or pikelet recipe

Dan Lepard's classic thick pancakes.
Dan Lepard's classic thick pancakes. Photo: William Meppem

These are the sort mum used to make on the old Sunbeam electric frying pan and call pikelets. Today we'd think of them as brazenly fat American-style breakfast pancakes. They're very easy to make, even if you're feeling bleary-eyed and half asleep when you wake up.


450g plain flour

2½ tsp baking powder

100g sugar, any sort

4 eggs

about 300ml milk, any sort

butter or oil for frying


1. Put the flour, baking powder and sugar in a bowl and toss it together with a spoon. Next break in the eggs, adding enough milk and whisking like a demon to make a batter that's thick but drizzles gently from the back of a spoon. 

2. Tip the batter into a jug as this makes it easier to pour. Set the mixture aside for 30 minutes to give the baking powder time to work very slightly, which will help give a lighter texture.

3. Heat the frying pan, drop a teaspoonful of butter into it and swirl it around until it's sizzling. The first pancakes can be considered testers, telling you whether the pan needs to be hotter, cooler or if there are spots that scorch easily.

4. Tip a couple of tablespoonfuls of batter into the pan and leave undisturbed until bubbles appear on the surface, and the edge of the pancake just begins to set slightly. Then confidently flip the pancake over and cook the other side until the centre of the pancake feels slightly firm when pressed. Scoop it out of the pan onto a clean tea towel and cover while you cook the rest.

Variation: Dan's fresh pear and toasted almond pancakes with sour cream and honey.