It seems I’ve started accidentally coordinating some of my weekly Rosie Makes with the latest series of The Great British Bake Off, so as the new and exciting batter week round takes place this Wednesday, I thought sharing a recipe for homemade pikelets today would be rather timely! A lighter, slimmer version of their sibling the crumpet, these doughy morsels are incredibly satisfying to make – and even more so to eat. Watching the bubbles rise from the frying batter is like magic, and they’re far easier to make than you would think – no crumpet rings required! I’m never buying shop-bought again. Perfect for Sunday suppers as the nights begin to draw in… To make them, you will need:
230g strong white bread flour
230g plain white flour
1 tsp cream of tartar
7g fast-action yeast
500ml lukewarm water
1 tsp sea salt
1/2 tsp bicarbonate of soda
280ml lukewarm milk
Vegetable oil, for frying.
Sift the flour, cream of tartar and yeast into a bowl.
Stir in the lukewarm water using a wooden spoon, cover with clingfilm and leave for one hour – the dough will rise and fall back down again.
Uncover the bowl, sprinkle in the sea salt, mix again with a wooden spoon, cover and leave for another 30 minutes.
Stir the bicarbonate of soda into the lukewarm milk and mix into the batter with a wooden spoon.
It should be a thick, pourable consistency.
Heat a flat non-stick frying pan until it is very hot (if you have more than one, even better and then you can fry in bigger batches). Using a piece of kitchen paper, lightly grease the pan with oil then ladle in the batter to make the pikelets – the amount depends how big you want them to be.
Watch as the bubbles begin to rise, creating small holes all over the top. Cook for around 3 minutes on one side – the underside should be golden brown and bubbles should cover the surface. Flip, and cook for a further 3 minutes. Put the cooked crumpets in a low oven to keep warm while you fry the rest.
Meanwhile, make the salted honey butter: put 250g unsalted butter into a mixing bowl and mix to loosen (you can do this by hand or in a stand mixer).
Increase the speed and add 4 tablespoons of set honey and 1/2 a teaspoon of fine sea salt. Mix for 3 minutes on a medium speed until everything is well incorporated.
Cover and leave in the fridge to chill – the butter can be kept in the fridge for a week or wrapped in a log and frozen for two months.
Smoother the warm pikelets with salted honey butter and serve as it melts all the way through.
What are you baking this weekend? Have you made pikelets before?
Recipe via Nadiya’s Kitchen by the lovely Nadiya Hussain!