Posted in - Bake & Tea Time on June 11th 2015 0 Comments

Within 4 minutes all of these had been gobbled up by 4 children straight back from school.  Yum Yum.

Rather like a crumpet, but very speedily made without a mould, these are light and delicious.  In Edwardian times, they would be kept warm and served under a dome, whether at the top of a tiered curate tea tray, or on a plate, as featured in the photograph.

Makes 10-12

200g SR flour
10g sugar
25g very soft butter
1 egg
250mls milk

1.  Put the flour and sugar and butter in a bowl.
2.  Whisk the egg and milk together before pouring into the flour, mixing thoroughly in.
3.  While this can be used immediately, like a pancake batter, it can be made in advance.  Allowing it to rest allows for a tender texture.
4.  Heat a pan and melt some butter in it. When it sizzles, pour a round of the batter onto the butter, as if you were making  drop scone.
5.  When bubbles form on the surface of the surface, turn them pikelets over and allow to cook through for a minute or so on the other side.
6.  Serve with butter and jam or honey, and tea or milk (children adore these).


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