Pikelets (mini-crumpets)
I found this recipe in Liz Herbet's 'Woman's Institute: bread', the first book we bought when we started baking our own bread.
I had no idea what pikelets were but the name was interesting. In the picture it looked like small crumpets, which was confirmed as I read on and the author mentioned that to make crumpets 'cook 2 tbsp of batter in greased 8cm egg rings or biscuit cutters'.
Pikelets taste good and work well with jam or lightly toasted with butter.
Serves: 26 pikelets.
Ingredients:
- 225g strong white bread flour
- 1 tsp sugar
- ½ tsp salt
- 1 tsp fast action dried yeast
- ¼ tsp bicarbonate of soda
- 175ml warm milk
- 175ml hand-hot water
- vegetable oil for brushing
Method:
- Stir the flour, sugar, salt, yeast and bicarbonate of soda together in a mixing bowl.
- Gradually blend in the milk and water to make a smooth batter. Beat for a couple of minutes with a balloon whisk, cover and leave in a warm place until the mixture becomes light and frothy. This may take up to 1½ hours. I made the initial mistake of thinking this would be a more firm batter, similar to bread, when it actually needs to be a runny batter, similar to pancakes. I ended up having to re-do it and left the mixture stand overnight as I run out of 'awake' time, but this didn't seem to do the batter any harm.
- Beat the batter again, this time for about 1 min, until it is smooth.
- Warm a large, non-stick frying pan over a medium heat. Brush the surface very lightly with oil. Carefully spoon a tablespoon of the batter into the pan to make a round. Depending on the size of your pan, you may be able to cook 3 or 4 spoonfuls at a time.
- Cook the pikelets for about 2 min, until the bubbles have burst and the batter is almost set. Turn over and continue cooking for about 30 sec until they are just starting to colour. The underside should be a light golden colour.
- Repeat until all the batter has been used, greasing the pan lightly between batches.
- Cool on a wire rack.
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