Since today is Pancake Day, also known as Shrove Tuesday and the more exciting name of Fat Tuesday, I thought I’d show my domestic side and share a Pikelet recipe with you, that I made for today’s lunch. And if you are interested in domestic servitude, why not put this in your planner, (you haven’t got one? Start one right away!) as it makes around 25 small pikelets, which can last for a couple of days in an airtight container in the fridge. Great for snacks and very British high teas…
What are Pikelets?
Essentially pikelets are smaller, thinner versions of the English crumpet; a regional variation whose name derives from the Welsh bara piglydd or “pitchy [i.e. dark or sticky] bread”. (Sounds gross when put like that). The word spread initially to the West Midlands, where it became anglicised as “pikelet”, and subsequently to Cheshire, Lancashire, Yorkshire, and other areas of north England.
The main difference between the Welsh or West Midlands pikelet is that it contains no yeast as a raising agent, and was traditionally cooked without a ring, making them flatter and smaller than crumpets.
The original recipe is half the ingredients, but I double this and “batch cook”, so I have more left over after we’ve eaten. I also use rice milk instead, as I have a lactose intolerance, works out just as good.
1 cup (150g) self-raising flour
1 tbsp caster sugar
3/4 cup (185ml) milk, or milk substitute (rice milk is nice)
A pinch of salt
melted butter* to brush, plus extra knobs (ooh er misses) to “serve”. (And don’t we all love that word?)
*Vegan, dairy free butter works equally well, if you are lactose intolerant.
Sift flour and sugar together into a bowl with a pinch of salt.
Whisk milk and egg together. I measure the milk out in a jug and drop the egg into it, whisking in the jug to save on washing up. I also whisk everything with a compact electronic whisker – much easier and more time-saving.
Pour the milk mixture onto the dry ingredients, whisk together until smooth like a Yorkshire Pudding batter.
Heat a non-stick frying pan over a medium heat and brush with a little melted butter.
Drop level teaspoonfuls of the mixture into the pan and cook for half a minute, or until bubbles appear on the surface.
Turn over and cook the other side for one minute until golden brown.
Allow to cool and serve with butter. Or any topping you like. Honey is nice. But you can also have jam, chocolate spread, or Marmite.
Pulled from my own private domestic servitude planner that has all sorts in it.
Delicious – July 2003, Page 115, recipe by Valli Little