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British Pikelets
250g white flour butter
1 teaspoon dried yeast
1 teaspoon caster sugar
½ teaspoon salt
325 ml semi-skimmed milk
1 teaspoon butter + 1 sunflower oil
Serve with
cheese, prosciutto, fish, egg, fresh vegetables
jam, double cream (clotted ceam), fresh fruit
Today is the second day of Pentecost and that means to us a free Monday. Time for a leisurely breakfast, with something delicious for everyone. Do you like savory or do you like sweet, you can have both. We are baking British Pikelets today, a very special pancake! But do start early, because the batter has to rise for 1.5 hours!
How to make Pikelets
Heat the milk until lukewarm.
Put the remaining ingredients in a bowl.
Stir together until combined.
Add the lukewarm milk.
Whisk the mixture into a batter.
Cover the bowl and put it aside.
Let the batter rise for 1.5 hours.
After 1.5 hours the batter is doubled in volume and it has big air bubbles
Fold the batter in to let the bubbles disappear.
Spoon three heaps into the pan, let spread to 8cm,
Cook the pikelets on low heat for 3-4 minutes without flipping.
Turn the Pikelets only when they have dried on top and the bubbles are little holes
Cut the mango into cubes.
Wash fruit and vegetables.
Cut tomatoes and cucumber.
Grate the pecorino romana.
Top the Pikelets with cream cheese, smoked salmon and mayonnaise, with cream cheese, tomato and cucumber and with cream cheese, prosciutto and pecorino romano
We chose fish, meat and vegetables.
Combined with 2 cheeses.
For the sweet Pikelets
Spread jam or Nutella on top.
Top them with whipped or clotted cream.
Or with fresh fruit and whipped cream!
Happy Pentacost!