These breads were baked on stones, on irons over coal, peat or wood fires, on griddles over ranges and stoves, and on cast-iron frying pans. Crumpets are baked in warmed rings set on greased griddles, where the bottom heat forces the batter to create a honeycomb effect as the steam attempts to escape. Pikelets are baked directly on the griddle as pancakes, also oven-baked.
First Mixture 600 ml water, warmed to 38ºC 500 white wheat flour 30 ml olive oil (optional) 30 g yeast 15 g sugar Second Mixture 90 ml water 10 g salt 3 g bicarbonate of soda
Finish and Equipment Butter / oil, for greasing Bakers Rings, 7-8 cm diameter Cast-iron frying pan / heavy-bottomed frying pan / griddle pan Trays with in-built cups
Sieve the flour into a large bowl, add the water and yeast, stir and leave to rise for 90 minutes. Add the ingredients from the second mixture, leave to rise for 30 minutes. For crumpets warm the rings and heat the pan, grease it with butter or oil. Test the heat of the pan by dropping a little of the batter onto the surface, the correct temperature will bake it in one minute, if it starts to burn it is too hot. Pour the batter to a thickness of 2 cm into the ring, bake for 10 minutes until the crumpets come away from the sides of the rings. Flip the crumpets to brown the tops, about two minutes. For pikelets preheat oven to 200ºC top and bottom heat, warm the trays and grease the cups, allow to cool a little. Pour the batter into the cups up to the rims. Bake for 15 minutes. Each is toasted and served with butter.