Yorkshire Pikelets at Betty's Tea Rooms, Ilkley
2015
Original Receipt from 'Pot-luck; or, The British home cookery book' by May Byron (Byron 1914)924. PIKELETS (Staffordshire) Take one and a half pounds of flour, half an ounce of carbonate of soda, a pinch of salt, and mix them to a batter with one quart of buttermilk. Have ready a hot iron plate or a heated frying pan, either of which must be rubbed with a piece of fat bacon before putting in the batter. Allow one small teacupful of batter for each pikelet. When it is a light brown, raise and turn it over gently with a sharp knife.