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

Random Page
Cookbooks
Diary
Index
Magic Menu
Really English?
Timeline
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
About ...


Search more than 5,000 pages of Foods of England...

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.


Our correspondent Dianne from Durhams tells us that this receipt appears in 'Traditional Durham' third edition,1989, printed by Abbey Press, Hexham p.73, listed as from Esh Winning

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 20/01/2018 - Copyright © Glyn Hughes 2018


  BUILT WITH WHIMBERRY  

matrixstats