Tessa the Duchess Posted February 3, 2008 Share Posted February 3, 2008 Anybody tried making these? Got a recipe? They are a favourite breakfast food in my house, be nice to make my own. Tessa Quote Link to comment Share on other sites More sharing options...
Lesley Posted February 4, 2008 Share Posted February 4, 2008 I've made them but find they don't cook too well in the middle as they are so thick - I changed to making Pikelets which are thinner. I use Mrs. B's recipe - would you like it? Quote Link to comment Share on other sites More sharing options...
lizinsa Posted February 4, 2008 Share Posted February 4, 2008 I ADORE pikelets, and I can't seem to find them in London, a recipe for them would be great! Thanks Quote Link to comment Share on other sites More sharing options...
ProfYaffle Posted February 4, 2008 Share Posted February 4, 2008 I made crumpets once. Not twice you notice I found it a huge faff and the end results not significantly nicer than shop bought. Or maybe I'm just rubbish at making crumpets, who knows .... Quote Link to comment Share on other sites More sharing options...
Tessa the Duchess Posted February 4, 2008 Author Share Posted February 4, 2008 I made crumpets once. Not twice you notice I found it a huge faff and the end results not significantly nicer than shop bought. Or maybe I'm just rubbish at making crumpets, who knows .... Oh definitely don't want to embark on something faffy I was curious as to what gave them that sort of spongy consistency, do you vaguely remember the ingredients? Tessa Quote Link to comment Share on other sites More sharing options...
chickencam Posted February 4, 2008 Share Posted February 4, 2008 We made these last Sunday and they were good as pikelets. We have made crumpets a few times but it seems impossible to cook them through to the middle but we just put less mixture in the pan as you would drop scones without a ring and they were nice. 225g/8oz plain flour 225g/8oz white bread flour 2 tsp salt 600ml/1 pint of milk and water mixed 30ml/2 tsp sunflower oil 15ml/1 tbsp caster sugar 15g/1/2 oz fresh yeast ( we used a 7g sachet of easy blend straight into the flour) 2.5ml/ 1/2 tsp bicarb of soda 120ml/4floz lukewarm water sift flour and salt together, and make a well in the centre heat milk,water,oil and sugar until lukewarm, then tip into flour beat vigourously for 5 minutes until smooth and elastic cover with oiled cling film and leave to rise for 1 and 1/2 hours in a warm place until the mixture is bubbly and about to fall dissolve the bicarb in the lukewarm water and stir into the batter and recover for a further 30 minutes Then cook on a griddle or non-stick frying pan until the top is dry and is covered in holes then flip briefly onto the other side They taste best if they are then allowed to cool then toasted Quote Link to comment Share on other sites More sharing options...
Lesley Posted February 4, 2008 Share Posted February 4, 2008 Thanks CC - that's saved me a job Quote Link to comment Share on other sites More sharing options...