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PikeletsJust the thing for chilly mornings or teatimes – and not to be confused with Antipodean pikelets – these mini crumpets originate from the Midlands, are quick to make and require very little time to prove before their bubbly batter can be cooked in a hot pan and served with butter and jam.


  • 150 ml (5 fl oz) lukewarm water • ½ of 7 g (1¼ oz) sachet easy yeast
  • 75 ml (2½ fl oz) whole milk • 1 tablespoon honey
  • 160 g (5½ oz/1⅓ cups) self-raising flour • ½ teaspoon salt
  • 0.5 teaspoon bicarbonate of soda (baking soda)
How to Make It
  1. Mix the lukewarm water with the yeast in a jug to encourage it to dissolve, then stir in the milk and honey. Measure the flour into the cup of your blender and pour on the liquid. Screw the lid on securely and blitz for 30 seconds until smooth. Leave the batter to rest (with the lid removed) for 30 minutes.
  2. Sprinkle over the salt and bicarbonate of soda, stir and leave for a further 15 minutes.
  3. Heat a non-stick frying pan (skillet) over a medium heat for a few minutes to get evenly warm and spoon a 7.5 cm (3 in) puddle of batter into the pan. Wait for bubbles to start popping and setting before turning over to cook the other side. As with crumpets, these are best crisped up in a toaster or under a grill (broiler), so leave to cool for at least 5 minutes before toasting.

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