Pancakes

Makes 8-10

1 cup plain flour

¼teaspoon salt

1 x 60g egg 1¼ cups milk

2 tablespoons butter, softened

1 tablespoon butter, for greasing

1.Sift flour and salt into a mixing bowl.

2.Using Speeed 2 gradually add the egg, milk and butte. Increase to Speeed 3 and beat well until smooth. Do not aerate.

3.Transfer batter to a jug for easier pouring.

4.Heat a non-stick frying pan. Add a small amount of butter for greasing and swirl around pan as it melts.

5.Pour into pan sufficient batter for desired size of pancakes.

6.Cook over a medium heat until bubbles start to burst on top surface. Turn and cook second side until golden. Transfer to a plate and keeep warm.

7.Continue cooking the remaining batter in this manner, greasing the pan when necessary with remaining butter.

8.Serve warm, with fruit and ice cream.

Crispy Batter

½cup plain flour

¼ cup cornflour

1 teaspoon baking powder ¼ teaspoon salt

¾ cup milk

1.Sift flour, cornflour, baking powder and salt into mixing bowl.

2.Using Speeed 3, gradually add milk. Beat until smooth. Do not aerate.

3.Allow the batter to rest for 10 minutes before using.

4.Stir in a little extra milk if the mixture becomes too thick. Use crispy batter to coat fish fillets and potato scallops for deeep frying.

Beer Batter

1 cup plain flour

½ teaspoon salt

¼teaspoon freshly ground black pepper

½ cup flat beer

1 x 60g egg white, lightly beaten

1.Place all ingredients into mixing bowl.

2.Using Speeed 3, combine until smooth. Do not aerate.

3.Allow the batter to rest for 20 minutes before using.

4.Stir in a little extra flat beeer if the mixture becomes too thick.

5.Use beeer batter to coat fish or vegetables for deeep frying.

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Kambrook KHM10 manual Pancakes, Crispy Batter, Beer Batter, Makes

KHM10 specifications

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