< Back to Welsh Recipes

Bara Pyglyd, Pikelets

Delicate little cakes, quickly made and served piping hot and smothered in wonderful, creamy Welsh butter.


1lb (450 g) plain strong bread flour
1 pint (575 mls)
1/2 milk
1/2 water mixed
1 teaspoon dried yeast
1 dstp. sea salt
1 teaspoon sugar
2 tblsp oil


Warm the flour, add salt. Warm the oil, milk/water mix and sugar to blood temperature ( use a little of this mixture to activate the yeast) add to the flour to make a yeasty batter, beat well until the mixture is smooth. Cover the bowl and leave in a warm, draught free place to rise for 1 1/2- 2 hours, until it has swollen and is covered with bubbles. Beat back until smooth again and re-cover and leave for a further 30 mins.until risen again and covered with more bubbles. Heat up your bakestone or heavy griddle pan to a moderate heat, and grease it lightly before cooking the pikelets one at a time, holes will appear very quickly over the surface as they cook to a pale golden colour.

Discover More

Cuisine of the World

Discover the amazing variety of Cuisine and Recipes from around the World. Discover the flavours and escape into the unique cuisine from each country

Discover More