By Sharon Biggs Waller
ToriAvey.com contributor Sharon Biggs Waller just released a terrific historical novel called A Mad, Wicked Folly! Here she shares a historical Edwardian recipe that appears in the book.
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“I decided to go into the kitchen and snaffle some of our cook’s pikelets. I loved them, and Mrs. Kipling always made them up for afternoon tea.”
– A Mad, Wicked Folly (Viking) by Sharon Biggs Waller.
I first encountered the pikelet when I lived in England. I was watching Hugh Fearnley-Whittingstall’s TV show Treats from the Edwardian Country House, which highlighted goods from the Edwardian era. In the show, Hugh was making the pikelet, a type of pancake enjoyed at teatime. As a writer I loved the word, but I also loved the simplicity of this teacake compared to the other complicated Edwardian recipes such as the elaborate ice cream molds, called bombes, and the molded gelatins, called jellies. Right then I knew that my main character in A Mad, Wicked Folly, Victoria Darling, would adore pikelets. I loved them too, and so I included the recipe in my author’s notes at the back of the book.
Some would say the crumpet and pikelet are the same, especially those from the north of England. But traditionally, crumpets are cooked in a ring, which prevents them from spreading out, so they are thicker. Because pikelets spread out and are thinner, they tend to be crispy on the edges.
According to Merriam-Webster, the origin of the word pikelet stems from the Welsh bara pyglyd or pitchy bread, which was a dark, sticky bread. The word spread north into England and was anglicanized to pikelet.
Hugh Fearnley-Whittingstall’s recipe calls for fresh yeast (or dried yeast) and cream of tartar, but the self-rising flour in the following recipe simplifies and quickens the process.
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Victoria's Favorite Pikelets
Ingredients
- 1 cup self-rising flour
- 1 tbsp sugar
- 1 large egg
- 1 tbsp butter, melted
- 1/2 cup milk, or more if needed
Notes
Instructions
- Sift the flour into a medium bowl and stir in the sugar.
- Make a well in the center of the dry ingredients and crack in the egg.
- Stir while pouring in the milk slowly until the batter comes together. Add more milk if you want thinner pikelets. (THK Note: We added an extra 1/4 cup of milk here) Stir in butter.
- Heat a griddle or skillet over medium heat, and coat with a small amount of cooking oil or spray. Drop a large spoonful of the batter onto the hot skillet. Flip when bubbles appear.
- Cook until browned on both sides. Serve warm pikelets with butter, honey or jam. Stored in a plastic bag, they will keep for up to three days. Best rewarmed before serving.
Nutrition
Learn more about “A Mad, Wicked Folly” here!
Beth Marcilio says
Common expression in Australia, also flapjacks ..
Charmaine says
No flapjacks are more like pancakes, not pikelets as they are larger, and it’s an American term ‘flapjack’ not Australian at all!!!
Sharon Biggs Waller says
You’ll have to fight a Brit about that one, Michael. There’s even a holiday called Pancake Day. And they are definitely crepes! I lived in England for six years and my husband is British. I tried to make American pancakes on that day and got some funny looks. Also, the Brits eat American style pancakes for desert. : )
Susan Frances Hawksworth-Funcke says
English Crumpets are completely different. Made with yeast cooked in a ring and then toasted and served with butter, they are crispy and full of holes for the butter to seep into, yum 🙂 funny how all the “English speaking” countries call them all different things.
Susan Frances Hawksworth-Funcke says
My Mum and Granny call these Scotch Pancakes, identical ingredients and method. We are from the UK.
Susan says
I call these, as did my Mum and Granny, Scotch pancakes, not heard them called Pikelets before:) Crumpets are made with yeast and have little holes in them and as you say are cooked in a ring and are quite crispy.
Rita Grubaugh-Kiner says
I so do love the table setting it would make any meal inviting.
Vickie Irwin says
Indeed I have. All Australians and New Zealanders know what pikelets are. Sigh…haven’t had one for years.
Sally Hall says
of course!
Abigail Sable Roberts says
Shared!
Dorine Houston says
Yum! But I’d prefer the original yeast version.
Valerie Dominianni says
I love that you add recipes to your novels..I love high tea And proper tea I enjoyed working as a tea chef and learning about tea foods thank you for sharing
Joan Goggin-Stanley says
Mmmm they look delicious and love the Tea cups!
Anne-Marie Stanley says
What a pretty place setting
Arielle Klein says
Reminds me of a cross between a pancake and crumpet. Yum!
Helene Jablonka says
They look like minipancakeswith jam
Sharon Biggs Waller says
HI all. Thanks for all the comments about the pikelets. Just like with other food, there are many different kinds of recipes and many different versions. There are as many pikelet recipes with yeast as without yeast. Because my book is a young adult novel, I wanted to choose the easier recipe for my young readers. As I mentioned in my post, this is the quicker recipe. It is still, however, a pikelet. : )
Tori Avey says
I love your version Sharon Biggs Waller! And I give it a big thumbs up on taste. I enjoyed them immensely, especially topped with fresh raspberry preserves!
Marie Queen of Scots says
Ty for this. It is late st night, so I have not read it thoroughly, but I will. Ty for sharing
Sharon Biggs Waller says
Thanks Tori Avey! Your pics are beautiful!
Paul McCool says
Sounds delicious.
Helen says
These pikelets are true comfort food after a brisk outdoor walk on a chilly afternoon. Scrummy with lashings of butter and a dollop of delicious jam together with a steaming mug of strong milky tea.
Shelagh says
Sorry, but that recipe is a drop scone, not a pikelet
Melanie Beardslee says
oh, my ,yes– crumpets ,indeed–
Sharon Biggs Waller says
I love how just about every ethnic group has a version of the pancake. Great examples, everyone!
Bev Hoffman-Rush says
Going to have to try it