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Bara Pyglyd, Pikelets

Delicate little cakes, quickly made and served piping hot and smothered in wonderful, creamy Welsh butter.


1lb (450 g) plain strong bread flour
1 pint (575 mls)
1/2 milk
1/2 water mixed
1 teaspoon dried yeast
1 dstp. sea salt
1 teaspoon sugar
2 tblsp oil


Warm the flour, add salt. Warm the oil, milk/water mix and sugar to blood temperature ( use a little of this mixture to activate the yeast) add to the flour to make a yeasty batter, beat well until the mixture is smooth. Cover the bowl and leave in a warm, draught free place to rise for 1 1/2- 2 hours, until it has swollen and is covered with bubbles. Beat back until smooth again and re-cover and leave for a further 30 mins.until risen again and covered with more bubbles. Heat up your bakestone or heavy griddle pan to a moderate heat, and grease it lightly before cooking the pikelets one at a time, holes will appear very quickly over the surface as they cook to a pale golden colour.

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