Pikelets

• 200 g (7 oz) strong white bread flour
• 25 g (1

Mix the flours, buttermilk and water together and whisk until you no longer have any lumps and your batter has the consistency of plain yoghurt. Add the yeast, mix well, cover and let rest for an hour. You can also make the batter the night before and let it rise, covered, in the fridge, then add the salt and baking powder on the day of cooking.

When you are ready to bake the pikelets,