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Durham Pikelets

Cakes

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


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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.




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