A very successful experiment

I like crumpets and pikelets. I really like crumpets and pikelets toasted and dripping with butter and lots and lots of Marmite. Or just the Marmite; butter isn’t really necessary, just an added bonus. (But that’s coming from someone who will quite happily eat Marmite with a spoon straight from the jar, so hardly surprising.)

A couple of weeks ago, HFW had another of his Fiona-stalking moments in the Guardian’s Weekend magazine, with a recipe for crumpets/pikelets. Brilliant. I made a batch, which were just as satisfying to make as Hugh said they would be.

So, fast-forward a couple of weeks, and I woke up wondering how to get my Marmite fix for the day. Should I buy a fresh baguette from the market and have Marmite on bread, or wait till I got home and run off another batch of pikelets, for Marmite on pikelets? The pikelet idea won, on the basis that they keep for a couple of days, whereas a fresh baguette doesn’t. So, I made my batter and left it bubbling away happily while I perused the interwebs.

I should point out here, that over the last week, I have submitted my application for membership to the Marmarati, an inner circle of Marmite lovers. Those lucky enough to be chosen will receive a jar of super-strength mega-Marmite. I can’t stress this enough, I NEED this in my life. Anyone who knows me will be aware of my immense love for this sticky nectar. (And should therefore vote for me… My entry is a collage of some of my Marmite-related Facebook status updates and Tweets. I figured that I couldn’t have known in advance about the competition, so it cannot have been engineered just to win.)

Anywho, to my experiment. Having made my batter, I was looking forward to sitting and eating a lovely Marmite-y pikelet. And then it struck me, why not have a Marmite flavoured pikelet?

So to begin with, I melted some Marmite with boiling water, to make it runny enough to beat into the batter.

Molten Marmite

It bubbled much more fiercely than the none-Marmited batter when in the pan:

Pikelet in progress

I was impressed with how much the Marmite held its colour, as it seemed to disappear when mixed with the batter. When cooked however, you can clearly see the difference between the plain and the Marmite flavoured examples.

Plain on the left, Marmite-y on the right

They smell brilliant, and taste even better. The ultimate tea-time treat: Marmite spread onto a Marmite pikelet. Yum.

Marmite Heaven. Simple, but so very effective.

You heard it here first, Marmite pancakes. My only complaint would be that they’re not Marmite-y enough. Perhaps a use for the extra strong Marmite?

P.S. If Unilever ever market these, I want royalties.

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~ by twotrackmind on November 22, 2009.