Derbyshire Pikelets
8 oz plain flour
1 tsp salt
¼ oz fresh (or equivalent dried yeast – if dried follow instructions on pack)
1 teaspoon of caster sugar
1 egg
½ pint whole milk
Sieve flour and salt into bowl. Cream yeast and sugar and add beaten egg and warmish milk. Add the yeast mixture to the dry ingredients. Mix to a thin batter consistency – if too thick, add more milk, a little at a time. Cover and leave to rise for 30 minutes in a warm place until it has doubled in size
Put a teacup full onto a lightly greased frying pan or hot griddle, turning once when set
Durham Pikelets
8 oz flour
1½ caster sugar
pinch of salt
pinch of bicarbonate of soda
buttermilk or sour milk
Mix flour, sugar and salt and add enough milk or whatever to make a batter around the same consistency as double cream. Dissolve the bicarbonate of soda in a little aired water and add to batter. Beat well and cook as for the Derbyshire recipe
Put a teacup full onto a lightly greased frying pan or hot griddle, turning once when set
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