Crumpet - Pikelets
Wonderful just with Butter, but can be topped with cheese, smoked salmon and cream cheese, jam, honey...the list is endless !! Makes about 12 – 16....the list is endless !!
,Makes about 12 – 16,8ozs Bread flour,1 level tsp salt,¼ tsp sugar,2 ½ tsp of Yeast,½ pint Fluid (half milk half water),¼ tsp of Bicarbonate of soda,4 TBSPS cold water,1 egg white lightly beaten,,,,
Sieve flour and salt and sugar together in a large mixing bowl then mix in the yeast
Add the warm milk and water and beat vigorously for a couple of minutes
Cover and leave to rise in a warm place until the risen mixture start to drop
Dissolve the Bicarb into the cold water and beat into the batter
Fold in the beaten egg white thoroughly to produce a batter the consistency of thick pouring cream
Cook the pikelets in a thick bottomed non stick frying pan, lightly greased with lard, over a moderate heat
Allow the top of the pikelets to dry out on top and allow the bubbles to rise and pop before attempting to turn over.
The second side shouldn’t take too long to cook and should be “just” browned slightly.
Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.