Now having lived as an ex pat I am fully aware that we in the UK perplex most of the rest of the world in many ways but in my experience our inability to decide on one word for something is up there as one of the most unfathomable British traits.
Is it a snicket, a ginnel, a passageway, a back passage or an alley? Is it a barm, a bap, a muffin, a cob or a roll. So too we have the great pikelet debate, not so much a debate as Google search nightmare. Picture the scene a pikelet loving young maiden with culinary skills in her Paris apartment longing for a pikelet. She wanders to the internet and searches for a recipe only to be met with endless recipes that are not pikelets. Let me clear this up for everyone right now a pikelet is not a drop scone or a scotch pancake, (they are of course the same thing too with different names). A pikelet is a flat crumpet no argument or debate needed.
Now as it turns out the art of crumpet making is not a big thing anymore so I had to turn to an old recipe book of yesteryear, I collect these. I found a crumpet recipe, success! I had to make a few adjustments because buying fresh yeast is not as commonplace as it once was. When we were snowed in in Yorkshire last week I made a mountain of these, the pile you see in the photo was the tip of the iceberg but fear not they freeze, hurrah! Here is my updated pikelet and crumpet recipe.
you will need;
450g strong bread flour
14g fast acting dried yeast
300ml warm milk (or plant based alternative)
300ml warm water
pinch of salt
- Mix all of the dried ingredients together in a large mixing bowl, the mixture will rise quite a bit so the bigger the bowl the better.
- Warm the water and milk so that it is tepid. Pour into a well in the centre of the dry ingredients.
- Whisk until the batter is smooth.
- Leave in a warm place, by a radiator for example until the batter has doubled in size and filled with lots of bubbles.
- Heat a pan. The old recipe I found said a cast iron skillet but I used a non stick pancake pan so I think you have some wriggle room there.
- Drop a tiny amount of oil on the pan and mop most of it up with kitchen roll.
- Drop around a tablespoon of mixture down and spread it out in a circular motion. Then wait for the bubbles to appear and pop on the surface. Cook until the underside is quite brown. Flip for a couple of seconds just to colour the top. Set aside and repeat.
- To make crumpets grease a crumpet ring, fill with the batter and cook both sides.
- Important notes. You will need to keep adjusting the temperature as you want them to be in a hot pan but not too hot or you do not get the bubbles appearing and popping.
- If you make the crumpets turn the pan down to a lower temperature than you will need for the pikelets to make sure that they cook all the way through.
- You may need to re oil the pan at some point whilst cooking off the batter.
- They freeze nicely and can be heated up in the grill, serve with butter this is mandatory.
- I have not added a number that this mixture makes as the amount dropped from the spoon is not an exact science but it it a lot.
So now I have put the great pikelet debate to rest I am off to the UN to see if I can help with anything there.