📝 About This Recipe
Often described as a cross between a pancake and a crumpet, the British pikelet is a quintessential tea-time treat with a distinctive yeasty tang and a signature bubbly surface. Unlike the thick, ring-molded crumpet, pikelets are free-form, resulting in a thinner, more delicate texture that is perfect for soaking up melted butter. These golden rounds are steeped in history, offering a nostalgic taste of regional British baking that is both comforting and sophisticated.
🥗 Ingredients
The Yeast Bloom
- 150 ml Warm Water (approximately 100°F/38°C)
- 7 g Active Dry Yeast (one standard sachet)
- 1 teaspoon Granulated Sugar (to feed the yeast)
The Batter Base
- 250 g Strong White Bread Flour (sifted)
- 1/2 teaspoon Fine Sea Salt
- 175 ml Whole Milk (lukewarm)
- 1/2 teaspoon Baking Soda (also known as bicarbonate of soda)
- 15 g Unsalted Butter (melted and cooled)
For Cooking and Serving
- 1-2 tablespoons Vegetable Oil (for greasing the pan)
- 50 g Salted Butter (for serving)
- 2-3 tablespoons Golden Syrup or Honey (optional drizzle)
- 1/4 cup Raspberry Jam (high quality preserve)
👨🍳 Instructions
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1
In a small jug or bowl, whisk together the warm water, sugar, and active dry yeast. Set aside in a warm, draught-free spot for 10 minutes until the mixture becomes frothy and develops a distinct yeasty aroma.
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2
Sift the bread flour and sea salt into a large mixing bowl. Make a well in the center of the dry ingredients.
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3
Gradually pour the frothy yeast mixture and the lukewarm milk into the well. Using a wooden spoon or a sturdy whisk, begin incorporating the flour from the edges toward the center.
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4
Beat the batter vigorously for about 5 minutes. You want to develop the gluten slightly to give the pikelets their characteristic chew. The batter should be smooth and elastic, similar in consistency to heavy cream.
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5
Cover the bowl with a clean, damp tea towel or plastic wrap. Leave it to rise in a warm place for about 45 minutes to 1 hour, or until the batter has doubled in size and is covered in tiny bubbles.
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6
Once the batter has risen, whisk the baking soda into the melted butter until dissolved, then gently fold this into the bubbly batter. Let it rest for another 5 minutes while you heat your pan.
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7
Place a heavy-bottomed non-stick frying pan or a traditional cast-iron griddle over medium heat. Lightly grease the surface with a paper towel dipped in vegetable oil.
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8
Drop large spoonfuls of the batter onto the hot pan, leaving enough space between them as they will spread. Use about 2-3 tablespoons of batter per pikelet.
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9
Cook for 2-3 minutes on the first side. Watch for the 'crumpet effect': bubbles will rise to the surface and pop, leaving small holes. The edges should look set and dry.
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10
Once the surface is covered in holes and the bottom is a deep golden brown, carefully flip the pikelet over using a thin spatula.
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11
Cook the second side for just 1 minute until lightly golden. Unlike crumpets, pikelets are usually flipped to ensure they are cooked through.
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12
Transfer the cooked pikelets to a wire rack covered with a clean tea towel to keep them soft while you finish the remaining batter.
💡 Chef's Tips
Use strong bread flour rather than all-purpose; the higher protein content is essential for creating the structure that holds those iconic bubbles. Ensure your milk and water are lukewarm (not hot), as high heat will kill the yeast and prevent the batter from rising. If the bubbles aren't forming on the surface, your batter might be too thick; whisk in a tablespoon of warm water to loosen it. Don't over-grease the pan; you want a dull, golden finish, not a fried, crispy edge. Pikelets are best eaten immediately, but they can be toasted the next day to regain their soft-yet-chewy texture.
🍽️ Serving Suggestions
Serve warm with a generous slab of salted butter that melts into the holes and a drizzle of amber golden syrup. Pair with a pot of strong Earl Grey or English Breakfast tea for a traditional afternoon tea experience. Top with a dollop of clotted cream and tart raspberry jam for a decadent twist on a cream tea. For a savory option, try them with a spread of cream cheese and a slice of smoked salmon. Enjoy alongside fresh seasonal berries and a dusting of powdered sugar for a lighter breakfast treat.