RECIPES
RICOTTA BERRY PANCAKES
Makes 6 - 8
INGREDIENTS
3 eggs, separated
200g ricotta cheese ½ cup milk
¾cup/ 110g self raising flour
2 teaspoons baking powder
2 tablespoons caster sugar Butter for greasing fresh blueberries
maple syrup
METHOD
1.Using scraper beater place egg yolks, ricotta cheese, milk, flour, baking powder and caster sugar into
mixer bowl.
2.Using Light Mixing setting, mix until ingredients are just combined, about 20 to 30 seconds. Do not over beat. Pour mixture into a large bowl.
3.Using Whisk attachment and a clean bowl.
4.Using Aerating/Whipping setting, add egg whites to mixer bowl, beat egg whites until soft peaks form, about
1 to 1½ minutes. Fold gently into ricotta mixture.
5.Heat a heavy based frying pan or griddle over a low to moderate heat and lightly grease with butter.
6.Spoon ¼ cup of the mixture into pan and cook until golden brown on both sides.
7.Serve with fresh blueberries and maple syrup.
VANILLA BUTTER CAKE
INGREDIENTS
125g butter, softened ¾ cup caster sugar
1 teaspoon vanilla essence
2 x 60g eggs
2 cups (300g) self raising flour, sifted ¾ cup/ 185ml milk
METHOD
1.
2.Assemble mixer using scraper beater.
3.Using Creaming/Beating setting, beat butter and sugar until light and fluffy,about 3 minutes.
4.Add vanilla essence, add eggs one at a time, beat well after each addition., about 1 minute.
5.Using Folding/ Kneading setting, slowly add flour and milk alternately, to form a smooth batter. Divide mixture evenly between cake pans.
6.Bake for
43
