Making Pikelets & Crumpets (And Why They Differ From English Muffins) - Collab With Africa Everyday
HTML-код
- Опубликовано: 21 сен 2024
- Most usually, I just buy crumpets from the supermarket or bakery. Today I'm going to make them from scratch.
This video is a collab with Babatunde from Africa Everyday - his video can be found here: • Making Pikelets - Coll...
The recipe I am sort-of-following (I veered off a bit on a whim) is here: www.bbc.co.uk/...
Join the Atomic Shrimp official Discord server for early access to videos! - / discord
Atomic Shrimp subreddit: / atomicshrimp
Crumpets are the ideal vehicle for getting the maximum amount of melted butter into a person. What an admirable creation they are!
They really are just a butter delivery device. The only way you could theoretically get more butter is to take a bite out of a block.
Mmmmm…melted butter 🤤
@@Bedfordshireman And there would be nothing wrong with that
I just fill all the holes with jam
That is the best and most accurate thing I’ve read
Mr Shrimp's continued dedication to the mini little cast iron skillet is still unparalleled!
I love your consideration for your audience and how unfaltering it is - from the trypophobia warning at the start to covering up the flickering oven light. Some might not think too much of it but for those that those things could affect, it's absolutely wonderful
The little 'novelty' pan has earned it's place in your kitchen, it would seem.
Novelty pans also work quite well for individual large cookies. They have more utility than they might first appear.
He needs an even smaller pan.
@@ericv738 - I like the idea of that. 👍👍👍
Wait, where were they used? I definetly missed it because I was not really paying attention.
@@CatsT.M The last pikelet to be made was done in the novelty pan at the 13 minute area. It's a cast iron pan for individual eggs, but I have to love cast iron cookware anything.
Genuinely laughed out loud at "In with the salt.. that may have been the baking powder" and I'm not entirely sure why. Never, EVER change, Mike. You're a national treasure.
It’s Mr. Shrimp to you, bucko
“You gotta put the butter on like you mean it.” Words to live by! 😋
I live in Norway and had a go at making crumpets recently because you can't buy them in shops here and I've never heard about it even mentioned outside of Britain ever! They were really fun to make and very good with jam.
I don’t understand why they aren’t available worldwide. I’ve never met someone who hasn’t found them delicious.
Newfoundlander here. I've seen them at our local Dominion grocery store. I don't shop in the bread aisle regularly, so I don't know it you could buy them anymore. I tried the, and they're much too porous for me.. I like denser bread where butter doesn't coat my plate.
@@applegal3058 Looking online, "President's Choice English Style Crumpets" are available for CAD 2.99 from Dominion
@@capitalb5889 Some things are to remain secrets. Also in Norway we have plenty of alternatives filling the same dietary niche as crumpets. None of them quite as butter absorbing though.
@@torbjornkarlsen what would be your recommendation for the Norwegian equivalent of a crumpet?
In Australia our pikelets are made with regular sweetened pancake batter except that they're small and we eat them cold with butter and sweet toppings etc. My mum made them all the time as a kid and you can buy them at the supermarket (coincidentally by the same brand that makes crumpets). Our crumpets and English muffins are pretty much the same as the UK though - muffins are bready and crumpets are holey and spongey. I am also team butter and honey on my crumpets!
Yep - same in New Zealand - Pikelets here are quite different to these
I came to comment this too. Maybe it's that I'm Australian, or maybe that I'm young or maybe something else, but watching this video is the first time it ever occurred to me that crumpets could be hand-made. I've only ever seen them in a store and I guess in my mind they were like twinkies or something that's only possible with factory production-line kind of techniques.
Yes, you can see where pikelets obviously changed from yeast leavened to chemically leavened cakes.
BTW, I’m team butter and Vegemite on my crumpets!
they sound like “drop scones” , little pancakes we have in Scotland, they’re amazing with butter and jam ♥️
Butter & golden syrup 👌
Cheese melted on a crumpet is also a teatime treat may I say - thank you this was marellous
So, I don't know if this is just a "my family" thing, or if this is common in some obscure area... but I am a massive fan of crumpets with melted cheese.
The goodness of cheese melted into crumpet holes is just something special to me.
Crumpets with melted cheese is amazing. I like to also have it with butter and marmite. Groin wreckingly good
My mum looooooves crumpets with melted cheese!
"It's like a thin crumpet" - Karl Pilkington
I thought of Karl the second i read "pikelets" LOL bless him
Karl Pilkington has a head like an orange
Next up, congress tarts.
''It says to use warm water ...So I'm going to use this out of date beer'' - Classic Shrimp
Every time you say "to the table" in a video I'm expecting a old style batman twirl transition!
maybe next time
Anyone else just love this dude and enjoy whatever is uploaded simply because of the positive vibes. Not to mention, in videos like this have a chance to learn something new. Thanks shrimp. You're the man.
Oh btw, I'm eager for the next scambaiting video you upload. You're by far my favorite scam baiter. Infact that's how I first found your channel.
Last but certainly not least. Hit that like button and show some love. 🐾♥️
For crumpet rings, I use well washed tuna cans with both the top and bottom removed. I grease them well with solid shortening because batter sticks. Tongs are so helpful to handle the rings while trying to remove whatever I'm cooking. Yum!
Omg you're a genius I bet that could also work as egg rings? Gonna try that now thank you!
@@samspencer7765 Yes! It works for both poached and fried eggs, as well as liquid vegan egg substitutes like Just Egg. Pet food cans the same size as tuna cans work, too. I take off the label and run them through the dishwasher after removing the bottom of the can. Just watch out for the sharp edges!
Oh, not to be a total Debbie Downer on that, but cans are often lined on the inside with thin film of epoxy (to stop aluminium leaching into the contents). When that is heated to high temperatures the epoxy can start to degrade and BPA and other rather nasty chemicals will be produced. I really would use food-safe cooking rings made for eggs/crumpets instead, they are designed to withstand the high heat of the pan without degrading.
@@lwoods507 Plus most tuna cans, for years now, you have not been able to take off the bottom.
@@lwoods507 No I think being safe ain't a Debbie Downer at all, maybe I could still use them as like cookie cutters :)
Says he is going to use a very standard recipe without any modification, proceeds to modify the heck out of it. Rules exist only to be broken
this is very interesting, cos in Aotearoa(NZ) a pikelet is far more like a thick but small pancake, whereas a crumpet is well, its like a bread honeycomb, i never thought of them as being similar until watching this video and i can see the evolution
Yes, same as in Aus, where pikelets are chemically leavened. Interesting to see the evolution of the pikelet.
Yeah as a kiwi this was interesting to me too
i'm so glad you posted this video. When Iwas a boy, over 60 years ago, mum & dad always talked about Pikelets. As I got older nobody else I came into contact with had ever heard of Pikelets, they only ever mentioned Crumpets.
Yeah, they're a pretty regional thing. They're common in Stoke, and I think some bits of Yorkshire maybe?
@@crptpyr that’s so interesting.
They are still fairly common in Australia (you can even buy pre made at the supermarket), but not as commonly homemade as they used to be.
We made a batch last week😂
ETA: Nevermind, the other Aus/NZ comments inform me that ours taste quite different. Might give Shrimps recipe a go.
The sensation of melted butter dribbling down the beard when biting in to a crumpet is one of my favourite things.
You finally found a great use for that little skillet!
I have those exact same 'leafy placemats' that you had on your dining table. I bought them from a Wilkinson shop around 15 years ago. There's my boring fact of the day 🙂
Not boring ♥ I love that sort of trivia.
What a coincidence, this morning I made Pikelets for the first time with discard from my first ever sourdough starter. They were a bit thin but very tasty.
0:26 I don’t have any of the triggers that you warn us of, but I always appreciate the time and care you take on behalf of all of us. Thanks Shrimp! 9:30 I was thinking that was going to happen as the exact thing happened to me the last time I made crumpets 😮
Thank you kindly for acknowledging those of us who have the strange fear of holes!! The trigger warning and acknowledging that its a real condition is greatly appreciated!! And as always, love your videos. Keep up the great work in providing us with quality entertainment!
I remember 1970's power cuts. My Mum made a pile of piklets and we sat toasting them by our coal fire in a dark cosy candle lit living room dipped in butter with a cup of hot sweet tea
The little frying pan is becoming a recurring character.
Have to say that poor Babatunda struggled with these. Burnt / raw - fortunately didn't share with his Jenny wifey. God save Atomic Shrinp.
Whatever you want to call them, people really like all manner of bready things. Mum used to make piklets often, a very different recipe that gave a very similar result. Thanks for the content. Those little pans continue to prove their worth 😊
Looks good . i don't think I've ever had a light fluffy crumpet. The shop ones are like rubber
The tiny pan definitely made a perfect looking pikelet!! Thanks for the video Mike, also I had no idea what an American English muffin was?!? I hope you and Jenny have a fab bank holiday
Having had both ( I'm American but my family is from the UK) I'd have to say I prefer an American English Muffin to a Crumpet. The American English Muffin is lighter and airier
Have to agree that a little unmelted butter on a crumpet is a feature. There's nothing like that little bite of cool, salty butter to balance out the sweet of either honey or jam. And it needs to seep out of the bottom, allowing that crumper/pikelet plate wipe, to gather up all the plate drippings.
The pikelets in Australia are just small pancakes just more sugar in the batter. Pikelets are nice for morning or arvo tea some have jam and cream like you do with scones.
All hail the novelty frying pan! I watched Babatunde's video, and he did a really good job of the pikelets, although he was confounded by the jar of jam that he had!
Shoutout to the rubber spatula that's one solid piece so it doesn't get moldy after washing!
What an apt example of the power of suggestion -- finding myself super keen for a crumpet!
I first learned of pikelets from a video by Townsends. I used their recipe to make some fun shaped crumpets using some moulds I happened to have.
Remember when he said he'd probably never use those tiny frying pans ever again?
Lol
You flipped the baby pikelet! The pickletette.
Was confused for awhile, as in Australia Pikelets are small pancakes around 50-60mm in diameter, non yeasted batter made with SR flour, I think from a Scottish derivation. Drop scone maybe..
Looks delicious & I'm always happy to see Eva! 🐶
Great video as ever. Inspired me to make crumpets.
I'm currently waiting for them to rest and for the holes to appear. I'll be giving some to my family later for Easter.
I love the crumpet tax, she's a good doggo.
I think the sugar and yeast go in the milk for the yeast to bloom a bit and work better
And he shall ne know as "Atomic Shrimp, he of the asbestos fingers" thanks for the recipes, I may give pikelets a try.
You are a constant inspiration Mike, I'm busy organising a dice directed dining dinner party and trying to convince my husband that home made Eggs Benedict are a must for the Easter weekend.
Thank you for this video! Only one family market near me sells crumpets (in Massachusetts, US) and I get them when in stock. They are spongier than American "English Muffins" and need to be buttered differently. Less on a crumpet because of the channels. There is also corn meal on the bottoms of English Muffins, so they don't stick during baking. Can't wait to try making both pikelets and crumpets.
I hope you reach a million subscribers soon. always enjoy and learn something from your videos
They look so much yummier than shop bought so not surprised that they taste a lot better.
This was fascinating. In those Australian recipe books that include recipes for pikelets and drop scones, both names are used interchangebly to describe what you call drop scones - ie, no yeast but they have eggs, sugar and milk.
I have never seen a recipe for pikelets like the ones you cooked with yeast! I have just gone through my older recipe books (as in from the 1960s and 1970s when I started cooking). Interestingly my new recipe books don't seem to include recipes for ANY of the three: crumpets, pikelets and drop scones. Anyway one book I have used since the early 1960s actually has the heading above the drop scones recipe "Pikelets of Dropped Scones". It comes from a book published in 1904 and revised for metric measures in 1973. I originally used my Mum's edition printed in about 1943 but bought my own edition in 1976. I still use it regularly. 😊
I'm off to try YOUR (well, Paul Hollywood's) pikelet recipe. Love this. Traditional Australian recipes virtually ALWAYS came from English, Scottish or Irish recipes. I love the internet. 😁
silicone crumpet rings are king for fixing your stickage problem. they're so nice
You really can't beat home made! Thanks for showing how it an be done, I will probably try this.
Today is my 21st bday and the thing ive looked most forward to is watching your videos
When I went to a music festival about 10 years ago, there was a vendor selling crumpets with various sweet and savoury toppings. The last day was Sunday, and I'll never forget the roast beef, English mustard, and gravy crumpet I had. It was incredible.
looked amazing... from the shop bought crumpets, warbutons are the best...
as for the butter, i use a cheese slice and works perfect with cold butter and means you don;t have to squash your crumpets or toast.. :)
That crunch from the crumpet was 👌 very nice work they look amazing!
So glad you mentioned Pikelets. We tend to use that name in wales interchangeably for both types. When I mentioned it to my English friend she’d never heard of a Pikelet so I started thinking it was a colloquially used word. 😊
Just FYI - the recipe says to put the sugar in the milk because sugar is nigh-universally considered a "wet" ingredient in Western baking procedures (IIRC it's to ensure everything dissolves evenly, especially in larger, dryer, or more complicated recipes). So that's just the standard thing to do when developing or writing most recipes - mix all your dry stuff, mix all your wet stuff (which includes sugar), then combine the wet and the dry in some manner. Probably doesn't matter in this case, but a trained baker would likely include that by rote.
What a gem you are. Enjoyable watching.
Awfully interesting, and I'd love a taste! And now, I'm off to see Babatunde's work.
The crumpets won't stick to the rings as much, if at all if the rings have been placed in the pan first and are as hot as the pan. The sides cook nicely as they rise up the hot ring.
There's a little bistro in a small town in Montana that uses sigle serving size iron skillets like yours for lasagna. Damned tasty cooking from the chef, and the little skillets just make the place all the more charming. The first video you did with one made me flashback to that bistro and the excellent time I spent there.
Edit: When applying butter, always follow James May's advice and "plenty of it, flood the cowling!".
I put grease on the rings and use a hemostat (a sort of locking set of tweezers) to pick up the rings.
Well. I learned something new again. Never knew about Pikelets, yet I used to accidentally make them when I was young and experimenting in the kitchen. Thanks!
I tried jam on crumpet for the first time last week…it was nice. I’ve only ever had them savoury before!
Have you tried them with good quality honey? Magic.
Personally I like honey plus a slither of cheddar but I’m weird.
@@dees3179 not honey, but i definitely will. I’ve tried them with cheese, surprisingly, not a huge fan
Pandora's Box unlocked.
A touch of marmite hits the spot too 😋
@@GIBBO4182 For my tastebuds, nothing can top true maple syrup, jam, and peanut butter with breads like these.
Thanks for putting the warning at the start of the video. I'm actually fine with crumpets for some reason so I enjoyed watching the video, but I appreciate you considering the comfort of your viewers.
Those tiny pans seem perfect for crumpets! I think you've found their purpose!
My cats agree with you. If there's no butter leaking out of the bottom, then I've done it wrong.
The best part of crumpets is the fact that the toppings seep into the holes and them get the flavour through out.
1:16 apparently humans can't feel "wet" what we feel is a combination of temperatures and touch.
Speak for yourself, mermaid propagandist.
Just came across your channel, planning to make your crumpets along with your butter recipe!! Thank you!
Surely a pikelet is just a smaller version of a pike?
(Hope you're having a good easter and all that jazz)
American pancake batter is usually a little runnier, not much, and is only to be mixed until there are a few lumps (which go away during cooking) to prevent the pancakes becoming tough by over developing the gluten. They are to be flipped when all the bubbles burst so m they don't get too browned.
They are usually eaten in stacks with a fork. By adults that is; but the point is to enjoy them, not play by rules, so do what makes you happy.
Thank you for the video, and also, for confirming they are nicer than store bought and worth making! Much love 😊
Considering the season my brain supplied:
Holey, Holey, Holey
Pikelets and crumpets
Wholey English grub.
Peter piper picked a perfect pikelet pan
Oh... thank you so much for the trypophobia warning. Generally, crumpets and pikelets don't trigger the revulsion for me, but it's so rare to find someone who thinks to put a warning on, let alone doing so without ridicule. Yet another reason why I appreciate you and your channel! ☺
Also, 2:54 made me giggle. It's the little things...
Getting in a mess like a 2 year old toddler while eating one, is also part n' parcel of the experience. If you're hands and chin aren't dripping in butter after, you simply didn't put on enough butter.
Loved this I would love to make them you are so chilled, which at my age, I appreciate. Many thanks
I've seen videos of crumpets being made in factories and they always use a very small amount of white vinegar to create more gas/holes (bicarb+vinegar=CO2).
More traditional recipes I've seen too often include vinegar. Not enough vinegar to change taste or smell in either but to only promote the holes.
Nice work, Shrimp. I saw a video the other day, I think it was America's Test Kitchen, where they used the underside of another pan to sort of dab the top layer of batter off, revealing the cavities.
I love making crumpets. There is another good tutorial online from a creator called John Kirkwood - but his banter is nowhere near as entertaining as the fabulous Atomic Shrimp! I make pikelets but the batter recipe here in New Zealand is more cakey - more closely related to pancakes. Thank you, Mike!
Mr Kirkwood does have a lovey voice tho 👍
Yay! Welcome back, Jenny!
Jenny hoeft niet an antwoord geven .. haar eerst geluid was genoeg.. geweldig filmpje Mike. Groeten om Jenny and lieve uit Nederland
Also i forget doggos name apparently . But a 2de opinie is altijd goed .
(
@@TregMediaHD Doggo's name is *_Eva._* Doggo heet *_Eva_* 🙂
fo an american english muffin, have had good luck with ESSENTIALLY the same crumpet recipe you used, in a greased ring, the only difference, is the rings are thinner, and get filled pretty much all the way, also we flip them sooner so that the bubbles remain trapped inside instead of escaping out the top, the trapped bubbles, become holes when the muffin gets split.
I always grease the rings. The 'non stick' claim is never to be trusted! (Also cake tins.) Thank you for the video!
I absolutely love the pikelets from the perfect pikelet pan. That pan was a very impressive buy for pikelets. :)
Serieus. Waarom is Mike nog steeds 1 million subs niet geeft. . Do him and me a favour . Share this video far and wide. Lets get this deserving channel 1M subs already .
Greetings from the Nederlands and also Show love to Africa Every Day. Mijn vriend Babatunde❤
I had the same problem when making crumpets, i suspect there's too much mixture in the rings (60gms according to warbuton), I ended up making pikelets (although i didn't know they where a thing at the time). tasted better than the crumpets
To me the best topping for crumpets, after butter, is a slice of ham, some grated cheese topped with a fried egg and a side of mayo for dipping.... Delicious
My weekend is incomplete without Mike's videos!
Perfection !! Happy Easter .
Awesome! I live in Ecuador now but am originally from the US. I adore crumpets and it was rare to be able to buy them in the States and forget about it here! I'm so glad you did this vlog because I've been thinking of making crumpets but thought it'd be too difficult. Now it seems very doable. Thank you
Yay! Today I was planning to find a crumpet recipe. Thanks for saving me from ploughing through a whole load of search results cos if it's good enough for AS it's definitely good enough for me.
In New Zealand a pikelet is the same as a Scotch pancake, but with a slightly different taste.
Laziest Overnight Muffin Bread : 350g flour, ¼/½ tsp dried yeast (temp and yeast dependant), ¼/½ tsp salt - to taste, then 200-250ml of liquid - Milk, water, aqua fava, etc.
Mix together with a stiff spoon to form a soft, but not wet, dough.
Wrap in same bowl, you can oil it if you like.
Leave till bubbly and risen (8hrs or more), carefully remove onto a floured surface or some parchment. Cut in halves or quarters (parchment too). A floured/wet knife can help. You can allow them to rerise, or cook straight away.
Heat a lidded pan over a medium low until hot.
Add some dough, allowing enough room for double expansion.
Add a splash of water, lid on, and let them steam for 5-10 minutes, heat dependant.
When a good crust and rise is reached, flip and repeat, sans water.
Allow them to cool… if you can wait that long.
Cut on the bias or split in half.
Great for toasting, dipping, snacking, even sandwiches at a push 👍
Trigger warnings on crumpets, what a time to be alive.
proper chef channel with the pre-weighed little pots :)
Adding to the confusion. In Scotland we have crumpets that are much bigger and thinner than what I'd call English Muffins, but have the same foamy and slightly chewy/rubbery texture.
Anglo/American idea... Peanut butter on crumpets. Delicious.
Personally, I'm all for changing our current standard, "room temperature" measure to, "Atomic Shrimp's Hand Temperature".