How to make Pikelets
Another recipe from ‘The Best of James Herriot’ and another example of simplicity using basic ingredients that most will have to hand. Basically its like a crumpet but allowed to spread out thinner and forming a crispy edge rather than being cooked in a ring. A cross between a crumpet and a small pancake.
Yorkshire bakers were famous for their Pikelets and over time the recipe spread further around the country and as far away as Australia and New Zealand where they remain popular. Recently they have made a re-appearance in the big UK supermarkets – I noticed they are for sale in Tesco, Sainsburys, Asda recently.
I managed to make 18 out of my mixture so there were plenty to try with different toppings – i tried cheese, butter, jam and I must say they were all tasty. I can imagine Dales folk making and enjoying these in their farm kitchens on a winters evening or for breakfast. And they keep for a few days too which is handy.
Pikelets
Course: SnacksDifficulty: Easy18
Pikelets45
minutes10
minutes57
kcalIngredients
14g Dried Yeast
225g Strong White Bread Flour
280ml Milk/Water at 50:50
2g Bicarbonate of Soda
I Egg White
5g Salt
Directions
- Mix together the Yeast, Salt and flour.
- Warm the Milk and water
- Pour the Milk/Water onto the dry ingredients in 1. and beat until smooth.
- Leave the mixture to rise for about 30 minutes until it ‘starts to drop’.
- Beat in the bicarbonate of soda mixed into 4 tablespoons of boiling water
- Fold in the egg white – the mixture should now be much like a Yorkshire Pudding batter.
- Take a tablespoon of mixture at a time and pour onto a hot greased frying pan or griddle. I managed 3 at a time.
- When the underside is brown flip to brown the top side a little.
Notes
- The recipe calls for it to be left for 30 mins until it ‘starts to drop’. A quick search reveals that it means a mixture which will drop off a spoon when gently shaken. Cooks do use funny terms sometimes!
- While they are cooking it is fascinating to watch the little holes bubbling up giving them that crumpet appearance. I couldn’t resist popping them with a fork prong as they appeared!
- Best eaten hot from the pan with butter, jam, cheese or other topping of choice. And with a cup of tea of course. I managed to make 18 out of my mixture.