Yorkshire Recipes



Pikelets are rather like crumpets or muffins and were traditional eaten toasted in front of an open fire. They are delicious cooked on both sides and spread with butter.


  • 1¼ lb /563g flour
  • 1 teaspoon dried yeast
  • 1 teaspoon salt
  • About 1 pint (20 fl oz 575ml) tepid water


  1. Mix the flour, salt and yeast together
  2. Pour in the water and mix to a thin batter
  3. Cover with a cloth and leave in a warm place for the yeast to activate (around an hour)

The mix was originally cooked on a bakestone, but today you can use a greased frying pan or griddle. Cook quickly on both sides until brown and serve them hot.

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