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Pikelets

Whisk two eggs thoroughly, and mix with them a pinch of salt, a little grated nutmeg, a pint of lukewarm milk, two pounds of flour, and a table-spoonful of good fresh yeast. Beat the mixture for ten or twelve minutes, put it into a bowl, cover with a cloth, and let it remain near the fire for two hours, by which time it ought to have risen lightly. Make it into round cakes, half an inch thick and the size of a saucer. Bake these on a griddle, and when they are done enough on one side, turn them upon the other. Butter the pikelets whilst hot, and send three or four to table together. If any are left till the next day, they should be toasted and buttered like crumpets. Time to bake, three or four minutes. Probable cost, 1/2d. each. Sufficient, one or two for each person.