RECIPE: Breakfast Bakestones

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:

Before you turn over

Lightly brown, soft and fluffy










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!

Served with banana, chocolate spread and greek yogurt.

Dig in and enjoy.


I hope you’ll give my recipe a try. Let me know what you think by popping a comment below! What did you serve them with?
If you’d like to see more recipes click RECIPES


  1. Elaine Livingstone

    I did pancakes too….but made mine egg free as well as dairy free, your picture looks very posh

    1. Sue

      Red heart shape plate from buying Flora a year or so ago. The stripy bit is warm Nuttella.
      Tried to keep the idea as healthy as possible. 🙂

  2. May

    That is a great idea on how to use almond milk.

    1. Sue

      Thank you. It made the bakestones lovely and fluffy. The milkshake was great as the almond milk doesn’t give you lactose overload.

  3. ToastingMarshmallows

    They look delicious! Not sure I would like almond milk as a drink, but it sounds nice in your bakestones 🙂

    1. Sue

      I was quitte surprised at the taste, it doesn’t taste nutty and the unsweetened wouldn’t appeal to all palates. If you like milk shakes it’s worth having a go at the choc and banana. It was yummy.

  4. TheBoyandMe

    Look tasty, always seem too much work for me though!

    Thanks for linking up

  5. Hannah

    These look delicious – especially with the banana and chocolate on top!

    1. Sue

      Thanks for your comment. Hope you give them a try!

  6. Emma (My Little 3 and Me)

    MMMmmm banana and chocolate, one of my favourites.

  7. Emma Bradley

    Great to see another traditional welsh way! My nan makes her welsh cakes still on a baking stone. She too is from the valleys!


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