"PIKELETS" a bread-like version of a crumpet
Nancy J. Patrykus
During the winter monthes, they are often served with tea in the British Isles.
The cooking technique is very simular to making pancakes.
Thay are often served with jam, or jelly and whippped cream.
My daughter-in-law has served these many time when I visit her in Wyoming.
She had clipped this rrom a magazine, years ago.
They are so good....
- 1/2 tsp
- 1 tsp
- baking soda
- 1 c
- low fat milk
- 2 c
- 1/2 c
- 2 tsp
- cream of tartar
Heat a non-stick slillet over medium heat, and lightly spray with a non-stick spray.
Ladle teaspoonsfuls of mixture into the pan allowing plenty of room between them.
Best to cook a couple at a time.
Cook for 2-3 minutes, untill bubbles pop up on the surface.
Carefully turn over., and cook a second time, another couple minutes.
Cool on a wire rack.
Do not oil between batches..... pikelets will have a lovely golden color even surface.
Serve with fruit, jam, or butter and roll up.....some people then dip them in syrups... serve warm.