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Recipe Name: Pikelets (bakestone Recipes) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Course: Breakfast  
Preparation Time:
Number of Servings: 8

8 Ounce(s) Plain or unbleached flour
1 Teaspoon(s) Salt
1/2 Ounce(s) Fresh yeast*
1 Teaspoon(s) Sugar
5 Warm Water
1 Teaspoon(s) Butter
5 Warm milk
1 Egg, beaten
Or 1 1/2 t dried yeast. -- These are similar to crumpets -- they
aremade with a yeast batter, but cooked without rings. -- Sift the
flourand salt into a warm bowl. Dissolve the yeast and the sugar in the
warmwater. Melt the butter in the warm milk and beat in the egg. Stir
theyeast liquid and then the milk mixture into the flour. Mix into a
smoothbatter and beat well. Cover and leave in a warm place for 1 to 1
1/2hours, until the batter is thick and bubbling. Warm the bakestone
andgrease with a piece of lard on a fork (use a piece of fat back if
you'reshort of lard). When a drop of water sputters on the bakestone,
it's hotenough. Stir the batter, then use a ladle or a jug to pour it
onto thebakestone in round "puddles|, leaving space in between so that
thepikelets will be easy to turn. The yeast batter will not spread as
muchas pancake batter. Cook over a moderate heat until bubbles break
the topsurface and the underneath is pale gold. Flip over the pikelets
andcook the other side until honey-colored. Keep wach batch warm in
afolded cloth in a low oven. Serve with butter, honey or preserves,
orfor a savory dish, with cream cheese or grilled bacon, or
littlesausages. To reheat, crisp under the grill.From Gemini's MASSIVE
MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 21
Calories From Fat: 11
Total Fat: 1.2g
Cholesterol: 24.5mg
Sodium: 300.5mg
Potassium: 25.8mg
Carbohydrates: 1.3g
Fiber: <1g
Sugar: <1g
Protein: 1.5g

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