RECIPE: Breakfast Bakestones
I’ll tell you a bit about the history of my recipe first! My Nan was from the Welsh Valleys and spoke what I would call Wenglish.. Not english but not Welsh either!! What most people refer to as Pikelets my Nan called Bakestones or Slapan depending on her mood! They were cooked on a bakestone until lightly golden, then served with jam, fruit or bacon and egg.
We used to make stacks of them – at one point there were 10 people in our extended household – so they never lasted long!
I’ve made these many times and cheat a bit now – sorry Nan (wherever you may be..), I don’t do the rub in bit I melt the butter and add it with the milk and egg. Well see below – this is MY recipe for Breakfast Bakestones.
These amounts make about 10 – 12
- 4oz / 110g Self Raising Flour
- half teaspoon Baking Powder
- 1oz / 25g Caster Sugar
- 1oz/ 25g butter – melted (or use margarine or buttery spread)
- 1 egg beaten
- 4 fl oz / 150ml milk
- small amount of butter for greasing pan (or use one of the new spray oils!)
- Sift flour and baking powder in a mixing bowl, add sugar.
- Pour in melted butter, egg and milk. Mix with a balloon whisk or fork until mixed.
- The batter should be the consistency of double cream.
- Heat thick based frying pan or bakestone until hot, grease lightly.
- Don’t have the heat too high – too low and they won’t fluff up – too high and the bottom will cook before they start bubbling.
- Using a large spoon or ladle drop 3 or 4 dollops of mixture into the pan. They will spread a little.
- Cook until small bubbles appear on top and they look almost set. About 3/4 mins.
- Turn gently and continue to cook for another 1/2 minutes. They should be lightly brown on both sides. Remove from pan and keep warm.
- Continue as above for the rest of the mixture.
These photos show how they should look before turning and fully cooked:
It’s now up to you how you want to serve them. Here are some ideas:
- Any or all of sliced strawberries, banana, blueberries with some greek yogurt or creme fraiche.
- Warm spread with jam or chocolate spread.
- On the side with bacon and eggs.
- Any left over can be reheated in the toaster and buttered.
- Scoff them as they are with a cuppa!
For the purposes of this competition I served them with sliced banana, greek yogurt and a drizzle of chocolate spread. I also had a couple of bananas that were quite ripe so made an Almond breeze milk shake. This is enough for one person.
- Pour 150 to 200 ml of Almond Breeze Milk into a jug, add a small ripe banana and a teaspoon or two of chocolate spread. Using a hand blender mix until blended and pour into a glass.
Here are some photos of the results:
Almond Breeze milk made my Bakestones lovely and light and fluffy. Being dairy free and low in fat means it’s very healthy. I don’t usually drink shakes as the milk and lactose content makes feel full and bloated, but as the Almond Breeze milk is dairy free I had no such problems. In fact banana is not usually a shake I would choose but this one with the chocolate spread in as well was really delicious and had a lovely light texture.
I hope you’ll give my recipe a try. Let me know what you think by popping a comment below! What did you srve them with?
I originally did this for an Almond Milk competition on Foodies100.
If you’d like to see more recipes click RECIPES