Ingredients225g white bread flour
1 tsp sugar
1/2 tsp salt
1 tsp fast action dry yeast
1/4 tsp bicarbonate of soda
175ml warm semi-skimmed milk (2%)
175ml hand hot water
Method1. Stir all of the dry stuff together in a large bowl.
2. Mix the wet stuff in a large jug. Make a well in the centre of the dry ingredients and using a balloon whisk, add the wet ingredients and beat the mix for 2 minutes.
3. Cover the bowl with a damp tea towel and leave in a warm place until the mix become bubbly and frothy (about 1 - 2 hours)
The mixture will be bubbly and frothy after leaving it in a warm place with a damp tea towel on the bowl.
4. Remove tea towel and beat with the balloon whisk for 1 minute whilst a large flat frying pan heats over a medium heat. Brush the pan with a little oil.
5. Fry in batches for 2 minutes on one side. There will be bubbles and the top should look set. Then flip and cook for 30 seconds. Transfer to a wire rack and continue till all mix cooked.
Bubbles on the surface of the pikelet before you flip it in the pan.