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Wednesday 29 May 2013
RR Brown butter picklets (not pikelets)
I came across the recipe while participating in Dom's Random Recipes Challenge. It is a blog event that really pushes me out of my comfort zone because he asks us to let fate decide what to cook. The fates aren't always kind. This month's theme is Bread. I used the random number generator with my bread cookbooks (disregarding books where it was just a few sweet breads) and was relieved when this one came up. Not only was it a book I had never used but it was also a recipe that wasn't too onerous.
Katie Morag! It was to be picklets with jam, porridgies and limeade. So in the end I was happy that it took so long waiting for the picklets. Rather than having them as a late afternoon snack, we ate them for dessert. I was also pleased that midnight still means any time after dinner to Sylvia.
Old Foodie about the evolution of picklets into pikelet. Many fellow Aussies (including Dan Lepard) remember their mums whipping up a batch of pikelets that resemble small pancakes.. The pikelet is part of our culinary heritage. It is a shame that picklets have fallen from favour.
Previously on Green Gourmet Giraffe:
One year ago: Chocolate macaroons and the wee rascal
Two years ago: Weekend eats: hotcakes, plums, eggs and beetroot
Three years ago: SOS A cheezy spinach saga
Four years ago: Blueberry Soup with Heavenly Yoghurt
Five years ago: Pumpkin Cornmeal Quiche
Brown butter picklets
Slightly adapted from Dan Lepard's The Handmade Loaf (reproduced by BBC4)
100g wholemeal flour
100g white flour (I used plain flour rather than bread flour)
1/2 tsp dried yeast
1/2 tsp salt
100ml milk (I used soy milk)
1 tsp bicarbonate of soda
1 tbsp water (extra)
Mix flours, dried yeast and salt in a large mixing bowl. Warm milk and water to 20 C (I didn't do this but used lukewarm water). It will be like a sticky dough. Cover and set aside in warm place for 2 hours until bubbles appear. (My bubbles didn't appear even with extra time but the texture of the dough thickened and rose slightly.)
Melt butter in a small saucepan and continue to heat until it turns a nut brown colour. Remove from heat and run cold water over the bottom of the saucepan to cool the butter to warm. Mix into dough. Dissolve bicarb soda in 1 tbsp water and mix into dough. It makes quite a thick batter - too thick to pour but much too sticky to knead.
Heat frypan with a some oil until the oil is smoking and then discard oil (I put it out with my burnt butter but am not quite sure I would do this step in future). Heat to medium high, melt about 1 tsp of butter (or oil) and swirl to cover pan. Drop 3 to 4 dessertspoonfuls on the frypan to make 3 to 4 individual picklets. Cook for a few minutes (I didn't time this because it was busy tea time) until the mixture changes texture on the bottom and is golden brown underneath. Flip over and fry another few minutes until golden brown on the other side.
Eat hot or at room temperature with jam or butter. Best eaten on day of cooking.
On the stereo:
Astor Piazzolla 10 CD Boxset