Making Pikelets

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busybees
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Joined: 31 Jan 2012, 18:37
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Making Pikelets

Post by busybees » 14 Feb 2012, 10:06

10 floz Milk
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

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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

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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.

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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.

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Let it cook on the other side for 30 seconds to a minute then remove and place on a folded teatowel to cool

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Toast and butter the pikelet and enjoy

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