This classic pikelet recipe is quick, easy, and utterly delicious (2024)

FAQs

This classic pikelet recipe is quick, easy, and utterly delicious? ›

Historically, crumpets are also regionally known as pikelets, however this is limited as pikelets are more widely known as a thinner, more pancake-like griddle bread; a type of the latter is referred to as a crumpet in Scotland.

Historically, crumpets are also regionally known as pikelets, however this is limited as pikelets are more widely known as a thinner, more pancake-like griddle bread; a type of the latter is referred to as a crumpet in Scotland.

Pikelets, as a rule, are similar to crumpets in that they are made from an unsweetened batter of water or milk, flour, and yeast, but pikelets are a “thinner, more pancake-like griddle bread”, according to Wikipedia.

The trick is self-raising flour AND baking powder, and to flip them before the bubbles that are appearing get too numerous. If you wait until bubbles appear and then burst, you're not creating the biggest air pockets you can. So as soon as the bubbles appear and the sides look reasonably stable, flip 'em.

Originating from Wales, pikelets were originally known as pitchy [i.e. dark or sticky] bread; however, after they became popular in the West Midlands of England, the name was anglicised as pikelets and travelled from there to Australia where we know and love them.

While pancakes and pikelets are pan-fried batter-based treats, they have some differences. Pikelets and pancakes differ in ingredients—pancakes use eggs and fat, while pikelets are simpler with self-raising flour and milk. Texture-wise, pancakes are fluffier, larger, and round, while pikelets are smaller and thinner.

In the UK, the word pancakes refers to the same thing, but the word flapjacks refers to something entirely different: a baked good made from oats, resembling what elsewhere may be called a granola bar or oat bar. The word flapjack is traced back to the late 1500s.

Eggs are a crucial ingredient. They provide the cakes with the structure to hold light bubbles. Eggs also give the batter additional, richer flavor from the yolk fat. If you add too many eggs, you'll have “pancakes” that look more like custard or crepes.

Most of my American audience call crumpets… English muffins. It's worth getting to know which is which as they are both very different.

If you overbeat the batter, you can release more glutenin and gliadin protein that will make the pancakes tough and rubbery. So, sift your flour and dry ingredients together before adding the wet ingredients, and mix your batter lightly.

What is a crumpet in England? ›

A crumpet is a small griddle bread made from an unsweetened batter of water or milk, flour, and yeast. It is a popular choice for breakfast or afternoon tea in the United Kingdom. They are also enjoyed in Canada, New Zealand, South Africa, and Australia. Crumpets are a small, round bread with a spongy interior texture.

In the South, pancakes are interchangeably called hotcakes, griddlecakes, and flapjacks, though British flapjacks are made with rolled oats cooked in the oven.

Most of my American audience call crumpets… English muffins. It's worth getting to know which is which as they are both very different.

American and Canadian pancakes (sometimes called hotcakes, griddlecakes, or flapjacks) are usually served at breakfast, in a stack of two or three, topped with maple syrup or table syrup, and butter. They are often served with other items such as bacon, toast, eggs or sausage.