Buttermillk Pikelets Recipes

BUTTERMILLK PIKELETS

Buttermillk Pikelets image

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.

Provided by Lynn Clay @LavenderLynn

Number Of Ingredients 6

Ingredients

2 cup(s) flour
1/2 package(s) active dry yeast
1/2 cup(s) buttermilk
15 tablespoon(s) hot water
1/2 teaspoon(s) salt
1/2 teaspoon(s) baking powder

Steps:

Mix together the flour and the yeast in a bowl.
Mix the buttermilk and hot water in a jug and check that it's luke warm.
Whisk the milky water into the flour.
Cover with cling wrap and let it proof from 1 to less than 3 hours
Whisk in the salt and baking powder
Heat a lightly oiled large frying pan over a medium-high heat.
Pour in large spoonfuls of batter for small pikelets or a ladle full for larger ones.
When little holes appear in the bubbles all over the top, flip 'em
Cook until lightly browned.
Eat fresh from the pan or save them to toast over the next few days

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