Super tasty served warm with butter or jam and a cup of tea. Pikelets are like crumpets but are thinner and not cooked in a ring. Pikelet in the UK are different from pikelets in other parts of the world as they are made with yeast not baking powder like Scotch crumpets/ pancakes (also very very tasty).
Best eaten the day they are made. This is an easy way to try cooking with yeast as no kneading is required.
- 125g/ 4.5 oz/ 1 cup Strong white flour
- 125g/ 4.5 oz/ 1 cup Plain white flour
- 1/2 tsp Salt
- 1/2 tsp Sugar
- 350 ml /12 oz/ 1 1/2 cups Warm water & milk (1/2 water, 1/2 milk)
- 1/2 tsp fast-action dried yeast
- 1/2 tsp Bicarbonate of soda (you will need 8 tablespoons of warm water)
Add the warm milk and water and stir in until smooth.
Cover with cling-film and leave to stand for approx 2 hours until bubbles have risen in the mixture and started to fall again.
Dissolve the bicarbonate of soda in 8 tablespoons of warm water and whisk it into the batter.
Set aside for 15 minutes.
Heat a heavy-based frying pan or a flat griddle over a medium to high heat (not to hot or the base of the pikelets will burn but if nt hot enough the bubbles will not appear).
Drop a heaped tablespoon of batter on to the hot pan/ griddle and cook until the top of the pikelet is no longer wet and little bubbles will appear.
Turn pikelet over and cook the other side until it is lightly browned approx 1 1/2 minutes.
If you find the bottom of the pikelets burning, try heating your oven and when the bubbles appear on the pikelets pop them on a baking tray in the oven for a few minutes or until the top is dry then remove from the oven and return to the the pan/ griddle to lightly brown.
Can be served hot from the pan, or you can leave to cool then toast when required and butter.