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1
Sift the flour and salt into a warm bowl.
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2
Dissolve the yeast and the sugar in the warm water.
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3
Melt the butter in the warm milk and beat in the egg.
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4
Stir the yeast liquid and then the milk mixture into the flour.
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5
Mix into a smooth batter and beat well.
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6
Cover and leave in a warm place for 1 to 1 1/2 hours, until the batter is thick and bubbling.
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7
Warm the bakestone and grease with a piece of lard on a fork (use a piece of fat back if you're short of lard).
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8
When a drop of water sputters on the bakestone, it's hot enough.
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9
Stir the batter, then use a ladle or a jug to pour it onto the bakestone in round puddles, leaving space in between so that the pikelets will be easy to turn.
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10
The yeast batter will not spread as much as pancake batter.
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11
Cook over a moderate heat until bubbles break the top surface and the underneath is pale gold.
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12
Flip over the pikelets and cook the other side until honey-colored.
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13
Keep wach batch warm in a folded cloth in a low oven.
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14
Serve with butter, honey or preserves, or for a savory dish, with cream cheese or grilled bacon, or little sausages.
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15
To reheat, crisp under the grill.
