STEP AWAY FROM THE CERAL PROJECT: PIKELETSFriday, January 25, 2013
These delights are English Pikelets, more common perhaps in it's thicker form as a crumpet, the pikelet is actually rather easy to make. They freeze well and can be toasted straight from frozen. Once hot, spread with butter and possibly some jam and enjoy!
Ingredients225g white bread flour
1 tsp sugar
1/2 tsp salt
1 tsp fast action dry yeast
1/4 tsp bicarbonate of soda
175ml warm semi-skimmed milk (2%)
175ml hand hot water
Method1. Stir all of the dry stuff together in a large bowl.
2. Mix the wet stuff in a large jug. Make a well in the centre of the dry ingredients and using a balloon whisk, add the wet ingredients and beat the mix for 2 minutes.
3. Cover the bowl with a damp tea towel and leave in a warm place until the mix become bubbly and frothy (about 1 - 2 hours)
4. Remove tea towel and beat with the balloon whisk for 1 minute whilst a large flat frying pan heats over a medium heat. Brush the pan with a little oil.
5. Fry in batches for 2 minutes on one side. There will be bubbles and the top should look set. Then flip and cook for 30 seconds. Transfer to a wire rack and continue till all mix cooked.