The Foods of England | Cookbooks | Diary | Index | Magic Menu |
Twitter email Foods of England

Random Page
Magic Menu
Really English?
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee

Durham Pikelets


White wheatflour and buttermilk batter, raised with baking powder and fried on both sides into a small pancake. Served hot with butter and jam.

The original source of this receipt isn't known. Can you help?

Durham Pikelets

8 oz flour
1 teaspoon bicarbonate of soda
1 teaspoon cream of tartar
1½ oz lard
8-10 oz buttermilk or semi-skimmed milk
½ teaspoon salt

Sift the flour into a bowl and add bicarbonate of soda, cream of tartar and salt. Rub in the lard with your fingertips until you get a crumbly dough. Make a well in the centre, then add the buttermilk or milk. Beat the mixture lightly until the batter is well combined. Heat a well greased frying pan. Drop spoonfuls of the mixture into the pan and fry the pikelets for approximately 4 minutes on each side until browned. Wrap into a tea towel to keep them warm. Serve hot with butter.

Sitemap - This page updated 02/10/2016 - Copyright © Glyn Hughes 2016