*  Exported from  MasterCook  *
                        PIKELETS (BAKESTONE RECIPES)
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Breads                           Breakfast
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8       oz           Plain or unbleached flour
    1       t            Salt
      1/2   oz           Fresh yeast*
    1       t            Sugar
    5       fl           Warm water
    1       t            Butter
    5       fl           Warm milk
    1                    Egg, beaten
   *Or 1 1/2 t dried yeast.  -- These are similar to
   crumpets -- they are made with a yeast batter, but
   cooked without rings.  -- Sift the flour and salt into
   a warm bowl.  Dissolve the yeast and the sugar in the
   warm water.  Melt the butter in the warm milk and beat
   in the egg.  Stir the yeast liquid and then the milk
   mixture into the flour.  Mix into a smooth batter and
   beat well. Cover and leave in a warm place for 1 to 1
   1/2 hours, until the batter is thick and bubbling.
   Warm the bakestone and grease with a piece of lard on
   a fork (use a piece of fat back if you're short of
   lard).  When a drop of water sputters on the
   bakestone, it’s hot enough.  Stir the batter, then use
   a ladle or a jug to pour it onto the bakestone in
   round "puddles|, leaving space in between so that the
   pikelets will be easy to turn.  The yeast batter will
   not spread as much as pancake batter.  Cook over a
   moderate heat until bubbles break the top surface and
   the underneath is pale gold.  Flip over the pikelets
   and cook the other side until honey-colored.  Keep
   wach batch warm in a folded cloth in a low oven.
   Serve with butter, honey or preserves, or for a savory
   dish, with cream cheese or grilled bacon, or little
   sausages.  To reheat, crisp under the grill.
                    - - - - - - - - - - - - - - - - - -