If you're a fan of crumpets, then you will love pikelets - they're very similar in taste and texture, far less faffing about, and a bit bit lighter and less stodgy!
You can make a batch of these, then either keep warm or store them in a resealable bag or container in the fridge or freezer, and toast lightly as needed.
They are delicious with a smear of butter, and your topping of choice - some like jam, some like golden syrup or honey, and some go for savoury with melted cheese and a splash of Worcerstershire sauce - me? I like to rebel against convention and have a smear of cream cheese, some smoked salmon and freshly snipped chives on top, a bit like large blinis!
I developed this recipe because my daughter and I had tried all the gluten free crumpets we could find on the market, and frankly we didn't like any of them, so I had to come up with something myself! If you want to make crumpets rather than pikelets, you can use this recipe and use greased rings to cook them in, and cook for a bit longer on each side. I just prefer pikelets, and of course less faffing about!
This amount of batter will make 20 small-ish pikelets (the same diameter as your average crumpet), and you can fit three or four in a large frying pan at once, so not too much time spent at the stove, as they only take a few minutes to cook!
Approximately 51 calories per pikelet (if yield is 20).