| Sieve
the flour and salt together into a large mixing bowl and mix
in the yeast. Combine the warm milk and warm water and pour
into the bowl. Beat vigorously for about 5 minutes to make a
smooth batter, then cover and put in a warm place for about
30 minutes or until the risen mixture starts to drop.
Dissolve
the bicarbonate of soda in the cold water and beat it into
the batter. Fold in the beaten egg white thoroughly to produce
a batter the consistency of thick pouring cream.
To cook
the pikelets, lightly grease a griddle, hot plate or frying
pan and heat until a drop of the batter sizzles immediately
on contact. Put a full tablespoon of batter onto the pan and
cook until the surface is no longer wet. A lot of bubbles
will form on the surface - this is good. Turn over and cook
until the other side is lightly browned.
Eat
hot from the pan, or leave to cool and then toast them later.
Very yummy.
|
