Pikelet

In a large mixing bowl, combine the flour, salt, and yeast (or bicarbonate of soda), stirring well to distribute the dry ingredients evenly.

Gradually add the lukewarm water to the dry ingredients, whisking continuously until a smooth, thick batter forms with no lumps.

Cover the bowl with a clean cloth or cling film and allow the batter to rest so it can activate and develop a light, airy consistency. If using yeast, rest for 30 minutes; if using bicarbonate of soda, rest for 10 minutes.

Heat a heavy-based griddle or non-stick frying pan over medium heat and lightly grease the surface with a small amount of butter or oil.

Drop spoonfuls of batter (approximately 2 tablespoons each) onto the griddle, spacing them well apart to allow for spreading.

Cook each pikelet until bubbles form and burst on the surface and the edges appear set, then flip carefully using a spatula. Cook the second side until golden brown.

Transfer the cooked pikelets to a wire rack or plate lined with a clean tea towel to keep them warm and soft while you cook the remaining batter in batches.

Serve the pikelets warm, traditionally accompanied by butter, jam, or whipped cream.