Pikelets

Ingredients

• l£oz. of German yeast
• a quart of warm milk
• a little salt
• enough dried and sifted flour
• a cupful of liquefied butter

Method

1. 1

   Dissolve the yeast in warm milk with salt, then add enough flour to make a good batter.

2. 2

   Set to rise for half an hour, stir in liquefied butter, pour into rings on a hot baking sheet, and bake lightly on both sides.

3. 3

   Toast before serving, butter generously, cut across, and serve hot.

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 41. The excerpt below is the record exactly as published.

Pikelets. — Dissolve l£oz. of German yeast in a quart of warm milk, with a little salt, then add in enough dried and sifted flour to make it all a good batter ; set this to rise for 64 BREAD, CAKES, AND BISCUITS. half an hour, then stir to it a cupful cf liquefied butter

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