Pikelets with rhubarb jam - Recipes - Food & Drink - The Independent These pillowy pancakes are what you would call drop scones in the UK. They are also delicious made with wholemeal flour if you want a more substantial afternoon treat. 150g/5oz plain flour 2 tsp baking powder 2 tsp golden caster sugar 1 egg, lightly beaten 160ml/¼ pint milk Melted unsalted butter, to brush Sift the flour and baking powder into a large bowl. Add the sugar and stir to combine, then add the egg and milk and whisk until smooth. Heat a large, non-stick frying pan over a medium heat and brush with the butter. Place tablespoons of mixture into the pan, leaving 1cm to 2cm between spoonfuls to allow for spreading. Cook the pikelets for about 1 minute or until bubbles appear on the surface, then turn over and cook for another 30 seconds. Serve hot from the pan with butter and your fresh jam.