Pikelets (another way)

Ingredients

• an ounce of fresh butter
• a pound of flour
• a pinch of salt
• a well-beaten egg
• a quarter of an ounce of German yeast
• two tablespoonfuls of tepid water
• a tea-cupful of the batter

Method

1. 1

   Rub butter into flour, add salt and egg.

2. 2

   Make a hole in the flour, pour in dissolved yeast, stir, and add milk to make a thick batter.

3. 3

   Beat for 10-12 minutes and let stand near the fire for an hour.

4. 4

   Grease a bakestone, pour batter, and turn when one side is done.

5. 5

   Butter while hot and serve three or four on a plate.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1216. The excerpt below is the record exactly as published.

Pikelets (another way) . — Eub an ounce of fresh butter into a pound of flour. Add a pinch of salt, and a well-beaten egg. Put the flour into a bowl, and make a hole in the middle of it. Pour into this a quarter of an ounce of German yeast dissolved in two table- spoonfuls of tepid water. Stir the whole together, and add as much lukewarm milk as will make the whole like thick batter. Beat for ten or twelve minutes, and let it stand near the fire for an hour. Put the bakestone over a moderate fire. Melt a little butter or lard upon this, and pour over it a tea-cupful of the batter

Cook this with the app: pantry check, scaling, and the assistant.