Highlife Magazine

The humble pikelet is back and better than ever in this simple recipe, courtesy of Annabel Crabb and Wendy Sharpe’s Kitchen Cabinet. This understated classic is sure to be a crowd-pleaser at summer picnics!

Serves 4–6


2 or 3 very ripe, squishy bananas
5 dates, pitted and finely diced
200g (1 1/3 cups) self-raising flour
2 eggs
200ml milk – or use 170ml (2/3 cup) milk
and 2 tablespoons plain yoghurt for extra rise
Vegetable oil, for frying
Butter, to serve


  1. In a large bowl, smash the bananas into a sloppy mess, then sprinkle in the dates, mixing as you go. The main challenge here is to have the dates evenly distributed instead of clumped together. Now sift in the flour, alternating with the eggs and milk here and there, until you have one big bowl of lumpy batter.
  2. Heat a lick of oil in a non-stick frying pan over medium heat. Drop tablespoonfuls of the batter into the pan: you should be able to cook 3 or 4 pancakes at a time. When the edges start to bubble, turn them over and cook for a minute on the other side: you are looking for a light to golden brown colour.

Serve with butter – and lashings of tea.

To transport:

For an off-site breakfast, either pack up the cooked pancakes in an open-topped basket with your smartest, cleanest tea towel over the top. Or, if you know the person well enough, take the jug of batter along and elbow your way into the kitchen.