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Staffordshire Pikelets




Source of Recipe


the web


List of Ingredients




1 pt plus 5 tablespoons of hand hot water (110f)
2 level teaspoonfuls of dried yeast or oz fresh yeast
12oz white plain flour
pint plus 2 tablespoons of milk
level teaspoon bicarbonate of soda
level teaspoon salt


Recipe



Measure the 5 tablespoons of hand hot water into a basin. Sprinkle the dried yeast on top and leave until frothy (about 10 minutes) or stir in the fresh yeast until it dissolves.
Place the flour, yeast liquid and the half pint of hand hot water in a bowl.
Beat until smooth.
Cover with polythene or dry clean cloth.
Leave until frothy (about 30 to 40 minutes).
Mix remaining ingredients together.
Stir into batter and the mixture should be fairly liquid.
Lightly grease a griddle, or thick based frying pan.
Pour in approximately 2 tablespoons of the batter.
Cook gently until the surface is set, invert pikelets and cook for a further 2-3 minutes to brown slightly.