Home | Cookbooks | Diary | Magic Menu | Surprise! | More ≡

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.

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
11/2 oz lard
8-10 oz buttermilk or semi-skimmed milk
1/2 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.

MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline Donate English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones 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 and Spicery Sausages Scones Soups Sweets and Toffee About ... Bookshop

Email: editor@foodsofengland.co.uk