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
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.