Location: Wolverhampton
Era: 1940 onwards

“I remember pikelets from my childhood. They look very similar to crumpets. They have these little holes in them and are very rubbery – probably very bad for you! I would have them with butter on the top, maybe jam too. It’s quite a harsh word isn’t it – ‘pikelet’.”
Vivien Small


  • 185ml milk
  • 150g self-raising flour
  • 1 egg
  • 1 tbsp caster sugar
  • Butter


Mix the egg and milk together with a whisk.

Add the flour, sugar and a pinch of salt to this mixture and whisk until smooth.

Heat butter in a shallow pan.

Drop spoonful of the mixture into the pan. When bubbles begin to appear on the surface, turn them over and cook for a further minute.

Serve covered in butter, jam or anything else that takes your fancy.