Wednesday, 23 April 2008
When the weather starts getting cooler, I start craving warm desserts.
Pikelets are great afternoon treats, perfect served with a blob of jam and even a dash of whipped cream if you're feeling decadent.
Here I went for a Bajan (Barbadian) flavour, using Barbados' Mount Gay dark rum and squishy ripe plantains which taps into my plan to discover Caribbean-style food over 2008.
Bajan Plantain Pikelets w Rum-Butter Sauce
Based on a recipe from Mossop Honey. Makes 15 pikelets.
1 cup self raising flour
¾ cup milk
1/8 cup sugar
25g butter, melted
1 ripe mashed plantain
2 tablespoons honey
Pinch of salt
Butter, for frying
Rum-Butter Sauce¼ cup dark rum
2 tablespoons butter
4 tablespoons honey
Toasted coconut, garnish
1. Make sauce by combining over a low heat until honey and butter has melted. Simmer for 1 minute then remove from heat and keep warm.
2. Start the pikelets by beating the eggs and sugar together.
3. Stir through small batches of flour and milk alternately until just combined.
4. Add salt and melted butter and combine.
5. Combine mashed banana, rum and honey together then add to mixture.
6. Heat fry pan and grease with butter. Spoon pikelet mixture into pan, turning when bubbles appear on upper side.
7. Serve with rum-butter sauce and a sprinkle of toasted coconut.
Tags: morsels and musings food blog food and drink australia recipes desserts sauces pikelets pancakes rum plantains sauce recipes rum recipes plantain recipes pikelet recipes pancake recipes dessert recipes caribbean recipes caribbean food caribbean cuisine