Diana's Desserts - www.dianasdesserts.com
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Pikelets
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| Servings: Makes 14-16 Pikelets |
| Comments: Pikelets, a quick-bread version of crumpets, are often served at afternoon tea during the winter months in the British Isles. Serve hot off the griddle with plenty of butter and a choice of favorite jams or jellies. The cooking technique is similar to making pancakes. |
Ingredients:  1 1/3 cups all-purpose flour 1/4 cup granulated sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 egg, beaten 1 cup buttermilk 6 tablespoons butter or margarine, melted |
| Instructions: In a medium mixing bowl stir together flour, sugar, baking powder, baking soda, and salt. Make a well in the center. In a small mixing bowl combine egg, buttermilk, and melted butter or margarine; add all at once to flour mixture. Stir just until moistened. (The batter should be lumpy.) For each pikelet, spoon about 2 rounded tablespoons of the batter onto a lightly greased hot griddle or heavy skillet and spread to about a 3 1/2-inch circle with the back of a spoon. Cook a few pikelets at a time for a total of about 5 minutes, or till golden brown on both sides, turning to cook second sides when pikelets have bubbly surfaces and slightly dry edges. Repeat with remaining batter. Serve warm. Makes 14-16 pikelets. |
| Source: DianasDesserts.com |
| Date: October 30, 2002 |