English Pikelets are a cross between a drop scone, pancake and a crumpet. They are thinner than a crumpet, are cooked without the need for crumpet rings, but still have the same holes on top.
- 250g/9oz plain or strong white flour (or a 50/50 mix of both)
- 1 tsp fast-action/easy-blend/easy-bake dried yeast
- 1 tsp caster sugar
- ½ tsp salt
- 325ml/11fl oz semi-skimmed milk
- 1 tsp butter
- 1 tsp sunflower oil
Tip the flour, yeast, sugar and salt into a medium-sized bowl, whisk to combine and make a well in the middle.
Warm the milk until tepid (either in the microwave or in a small pan over a gentle heat). Pour the warm milk into the dry ingredients and whisk for 1–2 minutes continuously until completely smooth. Scrape down the sides of the bowl with a rubber spatula, cover with a tea towel and leave at room temperature for 1 hour to 1 hour 30 minutes, or until the mixture has doubled in size and the surface is covered in active bubbles.
Heat a heavy-based frying pan or flat griddle pan (not ridged) over a low-medium heat. Brush with a little butter and olive oil and, using kitchen paper, blot off any excess from the pan.
Using a large spoon, gently fold the mixture over a couple of times to knock the larger air bubbles out. Using a tablespoon, drop spoonfuls of the mixture into the pan and allow to spread to 8cm/3¼in in diameter. You should be able to cook 3–4 pikelets at the same time in a large pan. Cook the pikelets over a low heat, without turning for 3–4 minutes, or until the bubbles have burst all over the top leaving crumpet-like holes, there is no wet batter remaining on the top and the underside of each pikelet is golden-brown.
Using a palette or fish slice, flip the pikelets over and cook the other side for a further 1–2 minutes, or until golden-brown. Remove from the pan and leave to cool on a wire rack while you cook the remaining mixture.
Serve warm, lightly toasted, hole side-up and with butter and jam.