Why are they called pikelets?

Originating from Wales, pikelets were originally known as pitchy [i.e. dark or sticky] bread; however, after they became popular in the West Midlands of England, the name was anglicised as pikelets and travelled from there to Australia where we know and love them.

How long does pikelets last?

You'll know your pikelets are ready to turn over when they have little tiny bubbles all over the top surface. Use an egg flip to gently turn them over. Pikelets can be stored in an airtight container at room temperature for up to 3 days . Leftover pikelets can be frozen in an airtight container for up to 3 months.

Do pikelets contain yeast?

A pikelet contains yeast or a raising agent but unlike pancakes it's cooked on a hot griddle frying pan and without the use of a ring which is used in crumpets. The texture is light and soft due to the addition of bicarb of soda.

What's the difference between pancakes and pikelets?

While pancakes and pikelets are pan-fried batter-based treats, they have some differences. Pikelets and pancakes differ in ingredients— pancakes use eggs and fat, while pikelets are simpler with self-raising flour and milk . Texture-wise, pancakes are fluffier, larger, and round, while pikelets are smaller and thinner.

What are pikelets called in America?

Historically, crumpets are also regionally known as pikelets, however this is limited as pikelets are more widely known as a thinner, more pancake-like griddle bread; a type of the latter is referred to as a crumpet in Scotland.

Can you use water instead of milk in pikelets?

If you're out of milk, or need a dairy-free option for making pancakes, you can replace the milk with an equal amount of just about any other liquid. In a pinch, water is the easiest swap, but we find pancakes made with water lack flavor and richness .

Why are my pikelets tough?

Over-mixing pancake batter develops the gluten that will make the pancakes rubbery and tough . For light, fluffy pancakes, you want to mix just until the batter comes together—it's okay if there are still some lumps of flour. Fat (melted butter) makes the pancakes rich and moist.

Is a crumpet the same as a pikelet?

We often get asked what the difference is between a pikelet and a crumpet, so here is a quick explanation. Essentially, the main difference is that a pikelet is not cooked in a ring like a crumpet , giving them a thinner and more freeform in shape.

Why aren t my pikelets fluffy?

The trick is self-raising flour AND baking powder, and to flip them before the bubbles that are appearing get too numerous. If you wait until bubbles appear and then burst, you're not creating the biggest air pockets you can.

Are pickles the same as crumpets?

Pikelets, as a rule, are similar to crumpets in that they are made from an unsweetened batter of water or milk, flour, and yeast , but pikelets are a “thinner, more pancake-like griddle bread”, according to Wikipedia.

What do Southerners call pancakes?

In the South, pancakes are interchangeably called hotcakes, griddlecakes, and flapjacks , though British flapjacks are made with rolled oats cooked in the oven. In the U.S., pancakes are made with flour, eggs, butter, and milk, and cooked on a griddle or frying pan to form leavened flat cakes.

What is a crumpet called in America?

Most of my American audience call crumpets… English muffins . It's worth getting to know which is which as they are both very different.

What do British call pancakes?

While flapjacks is an informal nickname for pancakes, some people may use the terms hotcakes and griddlecakes to refer to specific types of pancakes. In the UK, the word flapjack refers to something entirely different—a baked good made from oats that resembles a granola bar.

Nana’s Pikelet Recipe and a Few Good Yarns (2024)

Find yourself a cup of tea; the teapot is behind you. Now tell me about hundreds of things. ~Saki

Pikelets are a bit of an institution round here, especially for morning or afternoon tea. For those of you not in the know, pikelets are like fluffy little pancakes – very tasty with a cup of tea and a neighbourly chat.

Yesterday our good friend Geoff came to visit. Round here, we all refer to him as ‘Timber Cutter’. He’s an old, old man now, with big gnarled hands and still-strong arms (although his skin has thinned and he’s always got a bit of bark off), and he remains a demon with a chainsaw. He can fell anything, quickly, safely and accurately.

Over the years he has logged up and down the north coast of New South Wales, and he knows this country and its seasons like no-one else I’ve ever met. Geoff’s not a well-educated man, education was a luxury when he was growing up, but his manners and values are old-school and he is one of life’s true gentlemen. He has an enquiring mind, and keen observation skills. He thinks deeply, and speaks after much consideration. When he speaks it’s generally worth listening to. These days he doesn’t do much felling. He’s replaced that with talking. I think he’s making up for all that time when he was out in the bush on his own, or too busy for idle chatter. Oh man, Timber Cutter can talk. But we never complain. We just fill up the teapot with a good strong brew, go out onto the shady verandah, keep the tasty treats coming, and sit around listening to his many tales. Pikelets are his favourite, and I always make enough for him to take some home. I use my Nana’s recipe. The following recipe will serve four, but I always double it!

Ingredients: 1 cup self raising flour (for my American friends, you can make self raising flour by adding 1 and 1/2 teaspoons baking powder and 1/2 teaspoon salt to one cup of all purpose cake flour),1 large egg, 1/2 cup of milk,1 teaspoon of vinegar or lemon juice, 3 tablespoons of sugar, 2 teaspoons of melted butter or 1 tablespoon of cream, extra butter for your skillet/frypan.

Nana’s Pikelet Recipe and a Few Good Yarns (2024)

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