2 floz water
1tsp caster sugar
1 tbsp dried yeast
1 tsp salt
8 oz strong plain flour
Warm milk and water until hand hot and add sugar and yeast , leave for 15 minutes until a froth develops
Add yeast mixture gradually to flower and salt then beat well until you have a smooth batter leave for 45 minutes and it should look like this
I have a pan called a GIRDLE ,it's made of cast iron and is really thick based , it's like a hot plate but it will be ok to use a thick based frying pan ,I let mine get really hot then turn the heat down , I don't need to grease mine but you might need to with a frying pan.
Now take a ladel of the batter and pour it on the pan , let it spread on its own, bubbles will begin to appear in the surface, let all the bubbles pop and let the surface go dry before you flip it over , if you don't let the surface of the pikelet be dry then it will stick when you have flipped it.
Let it cook on the other side for 30 seconds to a minute then remove and place on a folded teatowel to cool
Toast and butter the pikelet and enjoy
