8 oz Plain or unbleached flour
1 ts Salt
1/2 oz Fresh yeast*
1 ts Sugar
5 fl Warm water
1 ts Butter
5 fl Warm milk
1    Egg, beaten

*Or 1 1/2 t dried yeast. — These are similar to crumpets — they are made
with a yeast batter, but cooked without rings. — Sift the flour and salt
into a warm bowl. Dissolve the yeast and the sugar in the warm water. Melt
the butter in the warm milk and beat in the egg. Stir the yeast liquid and
then the milk mixture into the flour. Mix into a smooth batter and beat
well. Cover and leave in a warm place for 1 to 1 1/2 hours, until the
batter is thick and bubbling. Warm the bakestone and grease with a piece of
lard on a fork (use a piece of fat back if youre short of lard). When a
drop of water sputters on the bakestone, its hot enough. Stir the batter,
then use a ladle or a jug to pour it onto the bakestone in round “puddles|,
leaving space in between so that the pikelets will be easy to turn. The
yeast batter will not spread as much as pancake batter. Cook over a
moderate heat until bubbles break the top surface and the underneath is
pale gold. Flip over the pikelets and cook the other side until
honey-colored. Keep wach batch warm in a folded cloth in a low oven. Serve
with butter, honey or preserves, or for a savory dish, with cream cheese or
grilled bacon, or little sausages. To reheat, crisp under the grill.