The British tradition of afternoon tea originated in the 1800s.
The upper classes ate a late dinner, so often a lighter meal was needed to make it through the afternoon. In 1840, Anna Russell, Duchess of Bedford, was quoted as requesting “some tea, bread and butter and cake.” Thus, the tradition began usually consisting of a black tea like an oolong or Earl Grey, served with little sweet and savory treats between 3:30 and 5 in the afternoon.
It was also a time to show off your best linen and china. The tradition lost favor during World War II, but has now returned with a fascination with British royalty and the upper classes.
According to Brian Binns in his little cookbook, The Sainsbury Book of Teatime Favourites, pikelets are one of the oldest British teatime favorites going back to the 17th century. They are similar to crumpets, but cooked like pancakes on a griddle without metal rings. They are chewy with a slightly sour flavor that goes well with butter and jam. I served them at breakfast with butter, jam and a poached egg. They taste best eaten right after being prepared.
This recipe makes quite a few pikelets so you might want to cut the recipe in half. A ceramic bowl is best for making breads.
Pikelets
2 1/2 teaspoons granulated yeast
1 7/8 cups warm water
2 1/2 cups flour
1 teaspoon salt
1/4 teaspoon baking soda blended with 2 tablespoons cold water
1 egg white lightly whisked
Mix yeast with warm water in a large mixing bowl. Sift flour and salt into the bowl and beat well until smooth. Cover with cloth and set in a warm place for 30 minutes, or until mixture rises and starts to drop. Mix in blended soda and water then fold in whisked egg white and mix thoroughly until consistency of cream.
Lightly grease a heavy bottomed griddle or frying pan over medium heat. The griddle is ready when a drop of batter sizzles immediately on contact. Drop tablespoons of batter onto the pan about 3 inches in diameter and cook until the top is dry. Turn with a spatula and cook the underside until lightly brown. Makes about 40. Serve immediately or cool and toast lightly. Serve warm with butter and jam.
