Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads Breakfast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz Plain or unbleached flour
1 t Salt
1/2 oz Fresh yeast*
1 t Sugar
5 fl Warm water
1 t Butter
5 fl Warm milk
1 Egg, beaten
*Or 1 1/2 t dried yeast. -- These are similar to
crumpets -- they are made with a yeast batter, but
cooked without rings. -- 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 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 to 1
1/2 hours, until the batter is thick and bubbling.
Warm the bakestone and grease with a piece of lard on
a fork (use a piece of fat back if you're short of
lard). When a drop of water sputters on the
bakestone, it's hot enough. Stir the batter, then use
a ladle or a jug to pour it onto the bakestone in
round "puddles|, leaving space in between so that the
pikelets will be easy to turn. The yeast batter will
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-colored. Keep
wach batch warm in a folded cloth in a low oven.
Serve with butter, honey or preserves, or for a savory
dish, with cream cheese or grilled bacon, or little
sausages. To reheat, crisp under the grill.
