2 cups (225 g) 8 oz flour
1 teaspoon salt
20 g (3/4 oz) fresh yeast
approx. 300 ml (1/2 pint) lukewarm milk
1 egg, beaten
1 teaspoon salt
20 g (3/4 oz) fresh yeast
approx. 300 ml (1/2 pint) lukewarm milk
1 egg, beaten
method
1. Sift the flour and salt into a bowl and warm thoroughly.
2. Cream the yeast with a little of the milk and leave in a warm place until frothy.
3. Make a well in the centre of the flour and add the yeast, remaining milk and the egg.
4. Beat to a smooth, thin batter, adding more warm milk if necessary.
5. Leave to rise in a warm place for about 30 minutes or until doubled in bulk.
6. Heat a gridle or hot plate and grease lightly.
7. Pour a small cupful of the yeast batter onto the hot girdle and cook for 5 minutes on each side or until golden brown.
8. Keep hot while you cook the remaining pikelets in the same way and serve hot.
2. Cream the yeast with a little of the milk and leave in a warm place until frothy.
3. Make a well in the centre of the flour and add the yeast, remaining milk and the egg.
4. Beat to a smooth, thin batter, adding more warm milk if necessary.
5. Leave to rise in a warm place for about 30 minutes or until doubled in bulk.
6. Heat a gridle or hot plate and grease lightly.
7. Pour a small cupful of the yeast batter onto the hot girdle and cook for 5 minutes on each side or until golden brown.
8. Keep hot while you cook the remaining pikelets in the same way and serve hot.
serving amount
makes 25
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