Pikelets (bakestone Recipes)

INGREDIENTS

INSTRUCTIONS

Or 1 1/2 t dried yeast.  -- These are similar to crumpets -- they  are
made with a yeast batter, but cooked without rings. -- Sift the  flour
and salt into a warm bowl. Dissolve the yeast and the sugar in  the
warm water. Melt the butter in the warm milk and beat in the egg.  Stir
the yeast liquid and then the milk mixture into the flour. Mix  into a
smooth batter and beat well. Cover and leave in a warm place  for 1 to
1 1/2 hours, until the batter is thick and bubbling. Warm  the
bakestone and grease with a piece of lard on a fork (use a piece  of
fat back if you're short of lard). When a drop of water sputters  on
the bakestone, it's hot enough. Stir the batter, then use a ladle  or a
jug to pour it onto the bakestone in round "puddles|, leaving  space in
between so that the pikelets will be easy to turn. The yeast  batter
will not spread as much as pancake batter. Cook over a  moderate heat
until bubbles break the top surface and the underneath  is pale gold.
Flip over the pikelets and cook the other side until  honey-colored.
Keep wach batch warm in a folded cloth in a low oven.  Serve with
butter, honey or preserves, or for a savory dish, with  cream cheese or
grilled bacon, or little sausages. To reheat, crisp  under the grill.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 21
Calories From Fat: 11
Total Fat: 1.2g
Cholesterol: 24.5mg
Sodium: 300.5mg
Potassium: 25.8mg
Carbohydrates: 1.3g
Fiber: <1g
Sugar: <1g
Protein: 1.5g