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.
Ingredients
- 1¼ lb /563g flour
- 1 teaspoon dried yeast
- 1 teaspoon salt
- About 1 pint (20 fl oz 575ml) tepid water
Method
- 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.
4 Responses to Pikelets
I’m so relieved to discover a recipe for ‘real’ pikelets. There are so many sources that claim a pikelet is basically a pancake but it’s not! It’s the northern version of a crumpet! I’m a Yorkshireman living in Dallas, Texas, and pikelets were a treat when I was growing up. I recall vendors selling warm pikelets and chestnuts as a kid when we shopped with my parents. Great memories. Thanks for your authenticity.
Thanks Roger. A ‘northern version of a crumpet’ – yes, you have nailed it!
I loved Bettys and moved away myself. So pleased to see this recipe.
My maternal grandfather used to make and sell his own version of the Piklet in Leeds in the 1930s. Sadly the recipe died along with him in 1945