Monday, June 25, 2007

Sugar High Friday #32

For this month's Sugar High Friday our host is none other than The Domestic Goddess herself, Jennifer and she asked us to make our most craved dessert.

How can you actually boil it down to one thing? There's so many options, many of which I've posted about before - Italian classics like Crostoli, Panna cotta and Zabaglione, the toffee-crusted delight that is Crème Brûlée and the simply comforting fruit crumbles.

After much thought I decided to make something that was quick and easy and is capable of satisfying any craving at any time. With only three ingredients and taking less than 10 minutes you too can answer that sugar call with a warming stack of pikelets.

pikelets

Pikelets

1 cup self-raising flour
1 egg
1 cup milk

Sift the flour into a bowl, add the egg and milk and whisk until combined. Let it sit for 5 minutes before cooking.

Heat up a heavy-based skillet (cast iron is great for this) and when hot, brush with a little butter - pour in about a ¼ cup of batter into the centre of the pan. Let it cook, undisturbed - you should notice bubbles appearing on the surface and when it looks to be drying out, flip the pikelet over to finish cooking.

Turn out onto a plate and repeat the process with the remaining mixture.

When they are all cooked serve at once.

pikelets

Enjoy them with lashing of butter or just plain with jam.

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15 comments:

  1. Oh Haalo, this is a winner! Easy and delicious! I love this choice of yours! :)

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  2. They where yummy, so soft and fluffy.

    I added 4 teaspoons of caster sugar to the mix!

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  3. Great choice. I love pikelets. Especially with strawberry jam and a big dollop of whipped cream.

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  4. I've never heard of pikelets, but they look like pancakes, no? Funny, you said sugar, but there's no sugar in them! Looks great!

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  5. Thanks Sarina!

    Thanks Anh - it's a recipe that you can multiply and feed the millions

    Wow Ben that's quick - glad you enjoyed them!

    Thanks KJ - everything is better with a dollop of cream ;)

    Hi Mercedes - they are similar to pancakes but are usually a lot smaller - pikelet is a common British term. Indeed there's no sugar in the batter but there's plenty in the jam!

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  6. Haalo, I've seen a recipe for pikelets in one of Donna Hay's books and have been meaning to make them ever since - yours look so light and delicious!
    Great choice.

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  7. Thanks Patricia - they are indeed light and fluffy. There's countless recipes for pikelets, some more complicated, but I find it hard to go past these.

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  8. Love these, although we call them flapjacks (South Africa), which I think is what you call biscuits that we in turn call crunchies. I find them particularly good with crisp bacon, syrup or honey, and some good cheddar, all together! I tend to add a little bit of sugar and pinch of salt to the batter.

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  9. Hi Kali - it gets a bit confusing but flapjacks here look like pancakes and biscuits are what americans call cookies and what they call biscuits are what we call scones. I think I've confused myself even more now.

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  10. I just love the name! They look great and simple. They would go down wasy with that beautiful jam!

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  11. Thanks Helen - as you bite into one of these warm soft pikelets their heat ebbing into the jam you'll soon find that stack of pikelets shrinking ;)

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  12. Our biscuit, in the us is a cookie, there biscuit, is something like puff pastry without a buttery taste to it, they also call some biscuits a cracker (like teddy bears).
    There pancake is far more heavy and fluffy then ours.

    hehehe, I suppose I was quick to make these, but I was hungery when I came across them :)

    Fig jam is particularly delishes with these with lots of real butter

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  13. Haalo, I made these the other night. Like Old Mother Hubbard the cupboard was bare, at least from biscuits and cakes anyway.
    Much simpler than my ususal recipe but delcious all the same. I just added a tablespoon of caster sugar to the batter to satisfy my sweet tooth and topped them with home made fig jam.
    They were delicious,thanks:):)

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  14. Hi Ben - that's the best thing about these, they are quick and they do satisfy those cravings.

    Hi Karen - oh yes, i know what those times are like and that's when I can usually make these. Glad you enjoyed them and it seems both you and Ben share the same taste in jam!

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