METHOD Sift the flour and sugar into a bowl. In a bowl whisk the flour milk water and yeast into a rather runny batter the consistency of single cream.

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Beat the mixture vigorously for 5 minutes to achieve a smooth batter then cover and put in a warm place for about 30 minutes or until the risen mixture starts to drop.

Pikelets recipe uk. This recipe assumes that your sourdough starter is reasonably thick with a consistency twice as thick as double cream. Serve warm pikelets with butter and honey or jam at breakfast or tea time. Spoon ladlefuls onto a pan that is medium-hot.

Pikelets a close cousin to the crumpet are yeasted pancakes the size of a drop scone or scotch pancake. 1 cup surplus sourdough starter inactive a pinch of salt. Put the flour yeast and salt into a bowl and mix well.

2 tbsp maple syrup. Add the warm water and milk and whisk until well combined. Melt the butter in the hot pan I use my hands to divide the batter into three pikelets by pouring the batter into the pan from the bowl and then pinching the dough with my fingers to separate.

How to make Pikelets Sieve the flour and salt together into a large bowl and mix in the yeast. Combine the warm milk and warm water and pour into the bowl with the flour. Add the egg and milk to make a thick batter like a cake mixture so add a little extra milk if necessary whisking well to avoid lumps.

Cover with cling-film and leave for an hour until really bubbly or three to four. Sourdough pikelets recipe. If yours is different you can thin it with some milk or thicken it with a little flour.

14 tsp bicarbonate of soda. Cover the bowl with cling film and set aside for about an hour until bubbling it may take longer if the kitchen is cool.

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