A round English-style breakfast bread cooked on both sides on a hot griddle without using an oven, with its top coated in cornmeal. Split open with a fork, toasted, and served with butter or jam.
Dissolve the fresh yeast and sugar in warm milk, then knead into a soft dough with flour, butter, and salt; cover and let it rise for 40 minutes until doubled in volume.
Roll out the dough to 2 cm thickness and cut out rounds using a glass; coat both sides of the rounds with cornmeal and let rest for another 15 minutes.
Cook in a hot pan over low heat, covered, until both sides turn golden and the inside is fully cooked.
Important: Keep the pan on low heat with the lid closed; on high heat the outside may brown quickly while the inside stays doughy. Allergen: contains wheat (gluten) and dairy products.
If you split it in the middle with a fork instead of a knife after baking, the porous texture inside stays intact.
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