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 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 WinningDurham 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.  |
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