Ingredients Jump to Instructions ↓

  1. 8 oz Plain or unbleached flour

  2. 1 t Salt

  3. 1/2 oz Fresh yeast*

  4. 1 t Sugar

  5. 5 fl Warm water

  6. 1 t Butter

  7. 5 fl Warm milk

  8. 1 Egg, beaten

Instructions Jump to Ingredients ↑

  1. Or 1 1/2 t dried yeast. — These are similar to crumpets — they are made with a yeast batter, but cooked without rings. — Sift the flour and salt into a warm bowl. Dissolve the yeast and the sugar in the warm water. Melt the butter in the warm milk and beat in the egg. Stir the yeast liquid and then the milk mixture into the flour. Mix into a smooth batter and beat well. Cover and leave in a warm place for 1 to 1 1/2 hours, until the batter is thick and bubbling. Warm the bakestone and grease with a piece of lard on a fork (use a piece of fat back if you’re short of lard). When a drop of water sputters on the bakestone, it’s hot enough. Stir the batter, then use a ladle or a jug to pour it onto the bakestone in round ‘puddles|, leaving space in between so that the pikelets will be easy to turn. The yeast batter will not spread as much as pancake batter. Cook over a moderate heat until bubbles break the top surface and the underneath is pale gold. Flip over the pikelets and cook the other side until honey-colored. Keep wach batch warm in a folded cloth in a low oven. Serve with butter, honey or preserves, or for a savory dish, with cream cheese or grilled bacon, or little sausages. To reheat, crisp under the grill. Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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