Beat the eggs and sugar really well
What is it about old ladies and pikelets. Is there a secret course old ladies go on to learn how to make perfect pikelets? Because every time I go to an event catered by older ladies there always seems to be a plate of perfectly made pikelets.
For some reason a lot of people struggle with pikelets but I have used the Edmonds recipe for years and find that it always works brilliantly for me.
Turn when the bubbles start to burst
Ironically when I made them today as a “cheer up” for someone they weren’t as thick as they normally are but I think its because I added the whole amount of milk so the batter was a little thin.
Blackcurrant jam and cream. Noms!
The key with pikelets is to make sure you sift the dry ingredients and also make sure you whisk the eggs and sugar until they are nice and thick. Also, when you are putting the mixture into the pan don’t 
flatten them or if you do need to spread them a little do it carefully because you don’t want them to be too thin.
I guess at the end of the day practice makes perfect. The recipe is a good one so get practicing or you could wait until you are old enough to get an invite to the perfect pikelet making course they send old ladies on 😉