Pikelets

A regional variation of the crumpet is the pikelet, whose name derives from the Welsh bara piglydd or "pitchy [i.e. dark or sticky] bread", later shortened simply to piglydd (bara being the Welsh word for bread, and usually referring to a type of ‘bun’ or griddle bread cooked on a hot plate, not in an oven); the early 17th century lexicographer, Randle Cotgrave, spoke of "our Welsh barrapycleds". The word spread initially to the West Midlands, where it became anglicised as "pikelet", and subsequently to Cheshire, Lancashire, Yorkshire, and other areas of the north. The main distinguishing feature of the Welsh or West Midlands pikelet is that it was traditionally cooked without a ring, with an end result rather flatter or thinner than a crumpet.

According to the Dictionarium Rusticum, Urbanicum, & Botanicum (1726), bara-picklet is 'Bread made of fine Flour, and kneaded up with Barm [yeast], which makes it very light and spungy. Its Form is round, about an Hand's breadth.' A later dictionary - an updated version of the above, it seems, with the far less interesting name of The Universal Etymological Dictionary (1773) describes bara-picklet as 'Welsh. Cakes made of a fine Flower [flour] kneaded with yeast. So, we have a change of idea from 'bread' to 'cake', but still yeast-raised (there being no baking powder yet for half a century or so.)

An early yeast-raised griddle 'bread' from the 1786 edition of Elizabeth Raffald's The Experienced English Housekeeper.
To Make Picklets. Take three pounds of flour, make a hole in the middle with your hand, then mix two spoonfuls of barm, with as much milk and a little salt as will make it into a light paste; pour your milk and barm into the middle of your flour and stir a little of your flour into it, then let it stand all night, and the next morning work all the flour into the barm, and beat it well for quarter of an hour, then let it stand an hour; after that take it out with a large spoon, and lay it on a board well dusted with flour, and dredge flour over them; pat it with your hand, and bake them upon your bake-stone.

The term "pikelet" is used in Australia and New Zealand for a similarly flat cake, of the type that in Scotland and North America would be called a pancake and in England a Scotch pancake, girdle or griddle cake, or drop scone. In Australia and New Zealand, pikelets are small pancakes and can be bought at the grocery store. They are generally eaten cold with jam and whipped cream as a snack or with tea, although you can eat them either cold or warm.

Pikelets - NZ Style
from Edmond's Cookbook, a New Zealand kitchen staple

Fastest afternoon tea fodder from the Southern Hemisphere kitchen staple, the Edmond's Cookbook. Tried and tested and trusted by at least 5 generations of Kiwi (New Zealand) women, this plain little book is the go-to for basic baking and these pikelets are delicious.

1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 egg
¼ cup sugar
¾ cup milk
butter

If you can be bothered, sift the flour, baking powder and salt into a bowl.

In another bowl beat the sugar and egg together. Pour half the flour mixture into the egg and sugar, pour 1/3 of the milk, continue till all combined.

Heat butter in a non-stick pan, use a big spoon and ladle spoonfuls on when medium hot. Turn as bubbles appear. Add more butter half way through to keep that delicious taste.

Serve with - lemon juice and sugar jam and whipped cream or eat by themselves - you decide. It's so quick and easy.

Makes around 16 little pikelets.