Traditional Derbyshire Pyclets

Mix together flour, warm water, a little milk, yeast, and salt to create a thick batter.

Leave to rise in a warm spot for about 1 hour until the surface is bubbly.

Heat a griddle or large frying pan and grease lightly.

Drop spoonfuls of batter onto the pan (they should be flatter than crumpets but thicker than pancakes).

Cook until holes appear on the top and the base is golden brown.

Flip and cook very briefly for 30 seconds on the other side.

Serve warm, slathered with butter or topped with jam.