Diana's Desserts - www.dianasdesserts.com


Servings: Makes 14-16 Pikelets
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.

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

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