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Mix the milk and water together and heat to lukewarm either in a saucepan or in the microwave.
Put the flour, sugar and yeast into a large mixing bowl and add around ¼ of the liquid.
Use a balloon whisk to mix the ingredients together, gradually adding the rest of the liquid. Stir until smooth.
Cover and leave for 1-2 hours until bubbly. The exact time needed will depend how warm your kitchen is. Expect it to take a shorter length of time on hot days and longer on cooler days.
Add the salt and bicarbonate of soda (sieve it in). Mix in, then stir through the currants (if using).
Grease your griddle pan (or frying pan) very lightly with butter and place it over medium-high heat.
When it's hot spoon around 1.5 tablespoons of batter into the pan, spreading it slightly with the back of a spoon. Repeat to allow yourself to cook 3 or 4 pikelets at a time depending on the size of your pan.
Let the pikelets cook, without turning them over, until the batter dries up. You might want to burst the bubbles that form using a cocktail stick.
Once the batter looks dry on the top carefully flip the pikelets over and cook for 1-2 minutes until golden before removing them from the pan.
Repeat steps 6-9 until all of the batter is used up.