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pikelet
crumpet
just because you do, doesn't mean you should.
Ian
Lowering my expectations has succeeded beyond my wildest dreams.
just because you do, doesn't mean you should.
Regarding the great regional pikelet controversy, back in the 1970's in the north east M&S used to do packets of cheese pikelets that were bloody gorgeous & definitely not crumpets.
He's a dad now
just because you do, doesn't mean you should.
Crumpets should be toasted by hand over an open Cherry wood fire. Once lit, you need to let the flames die down before toasting.
This gives you plenty of time to prepare the butter. Milking the cow by hand is always best. Personally, I prefer Guernsey to Holstein. When milking be gentle with the teats, if the cow is distressed the milk won't be at it's best.
Once milked, churn the butter by hand, this should take about ten minutes, add a pinch or two of good quality sea salt. You can prepare this several weeks before hand with seawater.
The fire will have died down by now and you can start toasting. Rotate the fork to brown and crisp evenly.
You can, of course, make your own crumpets, but It's a bit of a hassle to be honest.