Name: Durham pikelets
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 200 g self-raising flour; 1 tsp bicarbonate of soda; 1 tsp cream of tartar; 1/2 tsp salt; 40 g lard or vegetable shortening, chilled and cut into small cubes; 20 g caster sugar; 300 ml buttermilk; 100 ml whole milk; Butter or lard for griddling

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Durham pikelets

Pikelets are a thinner version of crumpets. They originate in Anglo-Saxon methods of making bread on griddles over an open fire rather than baked in an oven. The name is thought to derive from the Welsh ‘piglyd’ where griddled breads and cakes remain common. Before the 19^th century pikelets and crumpets used yeast as the raising agent, similar to the Russian blinis, but this was replaced by the newly introduced raising agents of bicarbonate of soda and cream of tartar, baking powder and self-raising flours making a lighter and spongier pikelet and more akin to Scottish Drop Scones or American breakfast pancakes.

Equipment

Weighing scales
Measuring jug
Large mixing bowl
Electric hand whisk
Griddle or non-stick frying pan

Preparation method

Sift the flour, bicarbonate of soda, cream of tartar and salt into the large mixing bowl.
Add the lard and rub in until the mixture has a fine breadcrumb consistency.
Add the sugar and stir in.
Make a well in the centre and pour in the buttermilk and milk.
Beat together with the electric hand whisk to a smooth batter with a dropping consistency.
Heat the butter in the griddle or frying pan and drop a small ladleful of batter into it.
Cook the pikelets on a moderate heat until they look dry at the edges and have started to produce little bubbles on the surface.
Flip over and cook the other side until golden brown. Keep adjusting the temperature to prevent them cooking too quickly or burning. You should be able to cook 4 at a time.
Transfer to a serving dish and serve hot, spread with plenty of butter or with golden syrup. If you want to be American and have them for breakfast, replace the golden syrup with maple syrup.

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