Sunday, January 25, 2015

Mini Pancake Stack with Caramelized Fruit #pimpyourpikelet

My friends call me the Pikelet Queen. Partly because I'm fabulous at making pikelets, and partly because sometimes it's the only name I'll answer to.

I make pikelets all the time. I think they are a supremely underrated snack and I'm going to do my best to remove the stigma that pikelets are plain. I'm creating the #pimpyourpikelet series. Hold on to your seats, folks, this shit is about to get delicious (and just a little bit wanky).

The other week I wanted to make a dessert that was easy but pikelets just didn't seem desserty enough... so I figured if I pimped them up by chucking a bit of fruit on top, layered those buggers up and called them mini pancakes they'd be perfect. As if by magic, they became 300% tastier and when dusted with icing sugar the wank factor went through the roof. But we all still know they're pikelets!

Mini Pancake Stack with Caramelized Fruit aka Pimped Pikelets!

1 cup SR flour
1 teaspoon of baking powder
1 egg
3/4 cup of milk (though you might like more if you like thinner batter)
Fruit in season, sliced thinly
Brown sugar (optional)
Icing sugar for dusting
Salted butter for greasing the pan before each batch

  • Place a pan over a medium heat to warm up - this ensures you don't have the dreaded dodgy first batch!!
  • Sift your flour and baking powder together in to a bowl, whisk in egg and milk until a smooth-ish batter forms.
  • Melt a small amount of butter in the (now perfect temperature) pan then use a teaspoon to gently drop dollops of batter in to the pan. If you can make the dollops the size of the fruit slices you'll get bonus points.
  • The perfect time to place the slices of fruit on the pikelet is between the sheen on the batter starting to dull and bubbles forming. Too shiney and it loses shape, too bubbly and all the air has escaped and they'll be heavy. You want light and fluffy. Practice makes perfect and I'm more than happy to come over and test the results to let you know for sure that you got it right. Ahem.
  • Sprinkle the tiniest amount of brown sugar on the fruit if you want. I did on half of mine and found that with the fruit I was using (plums) that it really wasn't needed.
  • Flip that sucker over and let the heat go to work on the fruit, making it all melty and caramel-y. Keep an eye on it and when cooked, probably between 20-60 seconds depending on how thick your batter is, whip it out on to a plate.
  • Stack those suckers up, dust with icing sugar and BOOYAH!

The salt from the butter mixes with the sweet from the caramel to create the fabulous sensation that is salted caramel. The burst of soft fruit flesh and the cushion of dough? Droolworthy, people. Droolworthy.

Go forth and flip those suckers and let me know how you go! Tag #pimpyourpikelet if you want to help me raise awareness of this very serious issue. Go the dough!

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