buttermillk pikelets
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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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yield
serving(s)
prep time
1 Hr
cook time
10 Min
method
Stove Top
Ingredients For buttermillk pikelets
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2 cflour
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1/2 pkgactive dry yeast
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1/2 cbuttermilk
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15 Tbsphot water
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1/2 tspsalt
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1/2 tspbaking powder
How To Make buttermillk pikelets
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1Mix together the flour and the yeast in a bowl.
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2Mix the buttermilk and hot water in a jug and check that it’s luke warm.
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3Whisk the milky water into the flour.
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4Cover with cling wrap and let it proof from 1 to less than 3 hours
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5Whisk in the salt and baking powder
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6Heat a lightly oiled large frying pan over a medium-high heat.
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7Pour in large spoonfuls of batter for small pikelets or a ladle full for larger ones.
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8When little holes appear in the bubbles all over the top, flip ’em
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9Cook until lightly browned.
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10Eat fresh from the pan or save them to toast over the next few days
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