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THEY WHO WIN MAY LAUGH |
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PIKELETS
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These are similar to Crumpets but are made
with a yeast batter and cooked without rings. Makes 20 - 24.
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225g plain or unbleached flour
1 teaspoon salt
15g fresh yeast or 1½ teaspoons
dried yeast
1 teaspoon sugar
150 ml warm water
1 teaspoon butter
150 ml warm milk
1 egg beaten |
8oz plain or unbleached flour
1teaspoon salt
½oz fresh yeast or 1½teaspoons dried yeast
1 teaspoon sugar
¼ pint warm water
1 teaspoon of butter
¼ pint warm milk
1 egg beaten |
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Method
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 in 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 -1½ hours until the batter is thick and bubbling.
Warm and grease the bakestone. When a drop of water
splutters on the bakestone it is hot enough. Stir the
batter, then use a ladle or jug to pour it on to the bakestone
in round 'puddles' leaving space between so they are easy to
turn. The yeast batter does 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 coloured.
Keep each batch made in a folded cloth in a low oven.
Serve with butter, honey or preserves, or for a savoury dish
with cream cheese, grilled bacon or small sausages. To
reheat, crisp under the grill.
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OF TWO EVILS, CHOOSE THE
LEAST |
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