Pikelet (Australian Mini Pancakes)
Pikelets are small, thick pancakes that sit at the center of the New Zealand kitchen and are just as common across the Tasman in Australia. This version uses fresh yeast and a two-hour rest, so the batter turns frothy and the pikelets cook up springy and light. A second dose of bicarbonate of soda, dissolved in milk, goes in just before cooking. The recipe makes about fifteen.
Instructions
Sift both flours into a large mixing bowl. Add half a teaspoon of the bicarbonate of soda and the salt, and stir them through.
Crumble the yeast into a small bowl and add the lukewarm water a little at a time, stirring until you have a brown paste. Pour this yeast liquid into the flour.
Mix until the batter is very thick. A wooden spoon works, but your hands will blend it more thoroughly.
Cover the bowl with a warm, damp cloth and leave it in a warm place for 2 hours. The batter should be frothy when you come back to it, and if it is not, the yeast has not worked.
Stir the remaining bicarbonate of soda into the lukewarm milk until it dissolves, then add the milk to the batter slowly, mixing as you go.
Heat a lightly greased griddle or frying pan until very hot. Drop the batter on in single spoonfuls and cook for about 2 minutes on each side.
Turn each pikelet when the bubbles that rise on top have dried out. Cook the second side for the same time.
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