We often get asked what the difference is between a pikelet and a crumpet, so here is a quick explanation.
Essentially, the main difference is that a pikelet is not cooked in a ring like a crumpet, hence why it is thinner and more freeform in shape.
Crumpets were originally hard, it was not until the Victorian era that they became soft and spongy as we know them today. The characteristic holes are developed by adding extra baking powder to the yeast dough and fermentation can improve the flavour.
The pikelet is believed to be of Welsh origin where it was known as ‘bara piglydd’, later anglicised as pikelet. It is often called the ‘poor man’s crumpet’ as it was made by those who could not afford rings to make crumpets and so would drop the batter freely into the pan.
Both are generally round and with small pockets in them, but as crumpets are made in rings, they can be made into any shape by simply changing the shape of the ring, you'll find squares, bunny shapes, teddy shapes etc. With a Pikelet this is not possible as there is no ring.
Both pikelets and crumpets use a similar set of ingredients, but at Village Bakery our team have perfected each recipe to suit the product. Each has a different fermentation time and crumpets are allowed longer to bake, we also add sourdough to our crumpets for fuller flavour.
Today, both pikelets and crumpets are used in many ways beyond the traditional breakfast snack such as a smoked salmon pikelet appetizer or a cheese and tomato grilled crumpet. Let us know your favourite serving suggestions!