buttermillk pikelets
Pikelets originated from the welsh “pyglyd” ‘pitchy (bread) which passed inti the west midlands during the 17th and 18th centuary as welsh miners and families came into the “Blackcountry” to mine the vast coal fields there.
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prep time
1 Hr
cook time
10 Min
method
Stove Top
yield
Makes 10 small or 4-5 large pikelets
Ingredients
- 2 cups flour
- 1/2 package active dry yeast
- 1/2 cup buttermilk
- 15 tablespoons hot water
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
How To Make buttermillk pikelets
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Step 1Mix together the flour and the yeast in a bowl.
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Step 2Mix the buttermilk and hot water in a jug and check that it’s luke warm.
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Step 3Whisk the milky water into the flour.
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Step 4Cover with cling wrap and let it proof from 1 to less than 3 hours
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Step 5Whisk in the salt and baking powder
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Step 6Heat a lightly oiled large frying pan over a medium-high heat.
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Step 7Pour in large spoonfuls of batter for small pikelets or a ladle full for larger ones.
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Step 8When little holes appear in the bubbles all over the top, flip ’em
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Step 9Cook until lightly browned.
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Step 10Eat fresh from the pan or save them to toast over the next few days
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