Small (c 5ins diameter, ½ins thick) drop-scone made with strong wheat flour raised with either soda or yeast (or both) so as to give a very bubbly, crumpet-like, texture. Often cooked on one side only.
Yorkshire Pikelets at Betty's Tea Rooms, Ilkley
Original Receipt from 'Pot-luck; or, The British home cookery book' by May Byron (Byron 1914)
924. PIKELETS (Staffordshire) Take one and a half pounds of flour, half an ounce of carbonate of soda, a pinch of salt, and mix them to a batter with one quart of buttermilk. Have ready a hot iron plate or a heated frying pan, either of which must be rubbed with a piece of fat bacon before putting in the batter. Allow one small teacupful of batter for each pikelet. When it is a light brown, raise and turn it over gently with a sharp knife.
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