No bread is an island

...entire of itself. (With apologies to John Donne!)
I live and breathe breadmaking. I’m an evangelist who would like everyone to make his or her own bread. I want to demystify breadmaking and show it as the easy everyday craft that it is. To this end I endeavour to make my recipes as simple and as foolproof as I possibly can.

I call my blog 'No bread is an island' because every bread is connected to another bread. So a spicy fruit bun with a cross on top is a hot cross bun. This fruit dough will also make a fruit loaf - or Chelsea buns or a Swedish tea ring...
I'm also a vegan, so I have lots of vegan recipes on here - and I'm adding more all the time.

Sunday, 22 January 2012

PIKELETS (FREEFORM CRUMPETS)

Monday 23rd January.
Following a discussion on the BBC Food board last night, I made a batch of these, some of which I had last night, and another batch of which I've just eaten for breakfast. 

(When starting a sourdough culture, you're asked to discard part of it regularly during the early stages. However, this discard makes excellent pikelets.)

In the light of this I've updated the recipe (see below) - and I took several more pics:

The first two were cooked on top and the rest are just drying from the sides 
The third one turned over and the others continuing to dry from the edges 
All done - just need something on top...

...and covered with marmalade. Breakfast is ready!
Have to admit I found it hard to resist eating these just as soon as they come out of the frying pan. Had some for my pudding tonight, made some for my wife and made enough for tomorrow's breakfast.

June 2010.


Placed in the frying pan, a dessertspoon at a time
Oops, seems to be one missing!
There are few things easier than making pikelets (free-form crumpets).  It’s a good way into breadmaking for a beginner.

300ml lukewarm water
1 teaspoon yeast – any kind
Enough strong (breadmaking) flour - around 200g - to make a thickish paste

(Add a little fruit juice with the water if you want to hurry things along a little – it helps the gluten to form.)

Stir the water/yeast/flour mixture, adding more flour if it’s a bit thin – or more water if it’s a bit thick, and leave until you're ready to cook them.

If you want these in a hurry, leave them for ten or so minutes and stir in a teaspoon of baking powder just before starting to cook them.

If you can, leave them for an hour or more - overnight if possible. In this case the baking powder isn't necessary

When you're ready to go, lightly oil a frying pan and place over a medium heat.

When the pan is warm enough, place a spoonful of batter in the frying pan to see if the batter is the right consistency. If they spread across your frying pan the batter is too thin and you’ll need to add some more flour. Cook them until the top has turned pale and is set in a mass of tiny holes.

As soon as the top is dry – and not before – turn them over to cook on the other side. They should be nicely brown on both sides.

Keep them warm in a folded cloth until they are all done.

For fruit pikelets, as in the pic, add a handful of sultanas after you’ve mixed the batter.

I made these last night and had half the batter left over for this morning’s breakfast. The fruit plumps up lovely.

1 comment:

  1. Those are lovely. I often fix pancakesbut these are a nice variation. I shall definitely make some.

    ReplyDelete