Pikelets are rather like crumpets or muffins and were traditional eaten toasted in front of an open fire. They are delicious cooked on both sides and spread with butter.
- 1¼ lb /563g flour
- 1 teaspoon dried yeast
- 1 teaspoon salt
- About 1 pint (20 fl oz 575ml) tepid water
- Mix the flour, salt and yeast together
- Pour in the water and mix to a thin batter
- Cover with a cloth and leave in a warm place for the yeast to activate (around an hour)
The mix was originally cooked on a bakestone, but today you can use a greased frying pan or griddle. Cook quickly on both sides until brown and serve them hot.