Last week I attempted crumpets. They were less of a success than my English muffins, and a very poor imitation of the creme de la creme of crumpets, which are, of course, those made by Warburtons. (I did mention this to Warburtons on Twitter, and was thrilled to receive a personalised pack of crumpets in the post – how cool is that?! I love Warburtons just a little bit more for that).
Anyway, I digress. My good old dad said today that he used to love cheese pikelets, but is unable to buy them. Apparently they used to serve them in the canteen when he was at work. What was there for me to do, then, but make him some? They couldn’t be terribly hard, could they? Sadly Google didn’t come up with much to help me out, but, not to be beaten, I adapted a crumpet recipe by Hugh Fearnley Whittingstall, combined with one by Paul Hollywood and came up with these little nuggets of breakfast, teatime, anytime tastiness…
They were pretty easy, and aside from the cooking, quite low maintenance.
If you are a fan of the toasted, holey, butter-filled goodness that is a crumpet, or indeed a pikelet, read on.
125g plain white flour
125g strong bread flour
175ml warm milk
175ml warm water (approximately)
5g dried yeast
1/2 tsp baking powder
40g grated cheese (strong cheddar is good)
1. Mix the flours together with the baking powder. Add the salt to one side of the bowl and the yeast to the other.
2. Stir in the grated cheese.
3. Add the liquids and whisk until combined.
4. Cover with cling film and leave somewhere warm until the mixture has risen and is bubbly. This should be about an hour, but you could even do it the night before and leave in the fridge if you wanted pikelets for breakfast.
5. Heat a non-stick frying pan or griddle over a low heat. I didn’t need to grease mine, but you can use a little sunflower oil to avoid sticking.
6. Take spoonfuls of the mixture and dollop them into the pan, cooking gently until the tops of the pikelets are dry and the bubbles have burst. You can help the holes along a bit by popping them as they appear.
7. Flip the pikelets over and cook for a couple of minutes on the other side, until golden. I found it helpful to gently flatten them with my spatula to get an even colour on the tops.
8. You can either add butter and eat straight away, or cool them on a rack ready to be toasted when you want them. If you can keep them away from hungry children, that is!