Home › The Principles of Cookery › PIKELETS (another way)

PIKELETS (another way)

Rub an ounce of fresh butter into a pound of flour. Add a pinch of salt, and a well-beaten egg. Put the flour into a bowl, and make a hole in the middle of it. Pour into this a quarter of an ounce of German yeast dissolved in two table-spoonfuls of tepid water. Stir all together, and add as much lukewarm milk as will make the whole like thick batter. Beat for ten or twelve minutes, and let it stand near the fire for an hour. Put the bakestone over a moderate fire. Melt a little butter or lard upon this, and pour over it a tea-cupful of the batter. When one side is done, turn it lightly upon the other. Butter the pikelets whilst hot, and serve them three or four on a plate. The bakestone will require to be freshly greased with each pikelet. Time to bake, about two minutes each side. Sufficient, one or two for each person. Probable cost, 1/2d. each.