Pikelets

We always used to have a pikelet when I was a child, it seems though from the Wikipedia entry that pikelet is a term specific to the West Midlands.  Well, this makes me very proud.

A pikelet is a flatter crumpet, or a crumpet made without a crumpet ring. Those of us from the West Midlands know not to mess about when messing about is not needed.

The important thing is not to let your pan get too hot.  You want it just on a medium heat and keep it that way, turning down the heat when necessary. That way the bottom won’t get burned whilst the middle gets cooked.  Don’t turn it until is pretty much cooked and that way you get the maximum burst air bubbles which means maximum butter absorption. I helped the bubble bursting with the tines of a fork, gently probing the top of the bubbles.

This mixture makes about 26 pikelets.  You can eat some straight from the pan, the rest can be frozen for a speedy breakfast later in the week.  Just place back on a hot pan or in the toaster until warmed through.

500g strong bread flour
5g dried fast action yeast
2 tsp salt
350ml warm milk
350ml warm water

Method

Put the flour, yeast and salt into a bowl and mix well.  Add the warm water and milk and whisk until well combined.  Cover the bowl with cling film and set aside for about an hour until bubbling (it may take longer if the kitchen is cool).

Spoon ladlefuls onto a pan that is medium-hot.  Leave until the mixture is cooked all the way through.  You will see when this happens that the tops become a little drier than before.  Whilst they are cooking you can help burst the bubbles gently with a fork for maximum holes.  Turn the pikelet over and cook for a minute or so more.

Spread generously with butter and eat warm from the pan.


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30 responses to “Pikelets

  1. Oh yummy! A good test of my patience waiting the hour for the mixture to bubble! Think my hubby and I would also add a dollop of jam though, just for good measure.
    🙂 Mandy

  2. Interesting! I gre up on pikelets too, but the Aussie version is more like a drop scone I guess. I’ll need to give these bad boys a whirl (purely for research purposes you understand lol)

  3. I’m with completecookbook – jam/marmalade would be a good addition. I’m originally from Sheffield and I’m sure we had pikelets when I was younger; maybe they stretched up to South Yorkshire or my mind is playing tricks. I’ve not had one for years, but they’re looking very nice.

    I’m not sure if this is just me/my browser – but from para 3 the text looks like it’s double-struck through.

  4. The pikelets are lovely. I think pikelets make you feel very cosy in this cold weather.

  5. Ooh, a less fiddly form of crumpets sounds good to me. That plate piled high with them looks wonderful – they almost make me feel warmer imagining holding a hot one with dripping butter in my hands – yum.

  6. pikelets were unknown to me, until now, but I must say that they look very bubbly good.
    love the comment about those of you from west midlands knowing not to mess about…

  7. Hi
    Iam so glad to see all the comments about Pikelets.
    I have been having an on going argument with a friend from Manchester about them. He insists they are crumpets and I have the oposite view. As a child ( I am 70 now ) they were always pikelets. I do not know when they changed to muffins, but to me they will always be Piklets

  8. I’m from East Yorkshire and I was brought up with pikelets. They are most certainly not muffins. I will grudgingly admit they might just possibly be crumpets, but not where I come from!

  9. North Derbyshire Here (as opposed to the southern Softies in Derby)
    Pikelets were and are a staple of my childhood (pre prepped ones) under the grill until crispy then Cheese on top and back under the grill then a crispy rasher broken over the top

    OMG going to have to go make some NOW!!!!!!

  10. Thank you so much for this recipe.I grew up in north yorkshire but pikelets are a fond childhood memory for me too and now living abroad I thought I’d lost them forever..I’ve got the mixture sitting by my stove right now and can’t wait for it to bubble to try some!!

  11. This is the best breakfast recipe ever! Our family is addicted!

  12. Blackcounty dave

    Pikelets originated from the welsh “pyglyd” ‘pitchy (bread) which passed inti the west midlands during the 17th and 18th centuary as welsh miners and families came into the “Blackcountry” to mine the vast coal fields there. Apart from minor recipe differences these spread into derbyshire and yorkshire carrying the same name. The crumpet has a similar yeast recipe but is cooked in a ring on the hot plate. This may have come about from mass production in the south where the ring makes casting the right quantity of batter on the hot plate and keeping seperation easier. Pikelets are round but uneven. The name and recipe has transfered to Australia and Americas recipies have become changed to where strong flour and yeast are not always used.

  13. Hi there, thanks for the recipe. I too am a Sheffield who had pikelets as a kid. These days I love em with butter n Marmite. I’m living in NZ now and looking forward to my breakie; another 30 of rising to wait

  14. I am going to try these tomorrow. I first had them at Betty’s in York before Christmas. When I went in search of a recipe I found silly Scottish pancakes/drop scones. (I’m Scottish I can say that) I have loads f recipes for them and that wasn’t what I had. Flat crumpets. Yip fits the bill. Scottish crumpets are a cross between a Pikelet and a large drop scone. Sheesh. I might start a Pinterest thing on ‘pan fried’ cakes

  15. I’m surprised there are no comments from Potteries folk on this subject. The pikelet is widely made and sold by the same shops that make North Staffordshire oatcakes. These are pancake like items made with a yeasty oat batter and cooked on large, gas heated griddles. The pikelet is normally considered a sweet item and is always available plain or with currants. They are eaten toasted with butter and maybe golden syrup or jam. Oatcakes are normally eaten with cheese, bacon and other breakfast items.

  16. Going to try

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