Pikelets (Justin Gellatly)

Originally from the West Midlands, these are like a flat crumpet but a little heavier (and you don’t need crumpet rings).

Makes 10-12
full fat milk 360ml
caster sugar ½ tsp
fresh yeast 14g, crumbled
strong white bread flour 125g
plain flour 125g
fine sea salt 1½ tsp
sunflower oil 3-5 tbsp

Warm the milk and sugar together in a medium saucepan until just warm (blood heat), then whisk in the yeast until dissolved.

Sift the flours into a large bowl and add the salt, the milk mixture and 1 tablespoon of sunflower oil. Whisk together until you have a smooth, thick batter mixture. Cover loosely with a cloth or clingfilm and leave somewhere warm to prove for 1 hour, or until doubled in size.

You will need to cook the pikelets in three batches. Pour 2 tablespoons of oil into a large, heavy-based frying pan on a medium heat. When hot, pour in 3-4 separate ladlefuls of batter, leaving a little space between them as they spread out when cooking. Turn the heat right down and fry for 3 minutes on each side, until golden brown.

Remove the pikelets from the oil with a spatula and place them on kitchen paper to drain. Continue with the remaining two batches, using more oil as necessary. Serve warm, with butter and jam or honey.

From Bread, Cake, Doughnut, Pudding by Justin Gellatly


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