My Saturday morning pikelet/crumpet recipe is somewhere between this Hugh Fearnley-Whittingstall recipe (but contains no bicarb’ or milk) and the one in Andrew Whitley’s Bread Matters. It contains no milk and can happily sit fermenting in a large bowl while you sleep and will be ready to cook as soon as you wake up.
Dried yeast – 4g
Plain (NOT strong) flour – 500g
Water – 700ml
Salt – 10g
Plus a little butter or oil
Put all the ingredients into a large bowl the night before you want to cook the pikelets (be warned, using a small bowl can easily result in you being met by a pool of gloopy batter advancing across the worktop on your arrival in the kitchen in the morning) , give it a brief whisk with a balloon whisk (this seems to give much better results than using a wooden spoon) and cover the bowl with a plate overnight.
In the morning, thoroughly heat a lightly oiled, heavy based, frying pan (or two) to a moderate temperature before cooking three ladelfuls of batter at a time in each. They need to be cooked on one side until the top is just set and then flipped over for a minute or two to brown on top. Keep the cooked pikelts warm on a plate in a very low oven until they are all cooked. This recipe makes about twenty so there should be a few left over for the following day (or maybe not).