13
Pancakes
Makes 8-10
1 cup plain flour
¼ teaspoon salt
1 x 60g egg
1¼ cups milk
2 tablespoons butter, softened
1 tablespoon butter, for greasing
1. Si ft flour and salt into a m ixing bowl.
2. Using Speed 2 gradually add the egg,
milk and butte. Increase to Speed 3 and
beat well until smooth. Do not aerate.
3. Trans fer batter to a jug for
easier pourin g.
4. He at a non-stick fr ying pan. Add a
small amount of but ter for greasing
and swirl around pa n as it melts.
5. Pou r into pan sufficient ba tter for
desired size of panca kes.
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 keep warm.
7. Continue cooking the remaining batter
in this manner, greasing the pan when
necessary with remaining butter.
8. Se rve warm, with fruit a nd ice cream.
Crispy Batter
½ cup plain flour
¼ cup cornflour
1 teaspoon baking powder
¼ teaspoon salt
¾ cup milk
1. Si ft flour, cornflour, baki ng powder
and salt into mixing b owl.
2. Us ing Speed 3, gradua lly add milk.
Beat until smooth. Do n ot aerate.
3. Al low the batter to rest for 10 minu tes
before using.
4. St ir in a little extra mi lk if the mixture
becomes too thick. Us e crispy batter
to coat fish fillets an d potato scallops
for deep frying.
Beer Batter
1 cup plain flour
½ teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup flat beer
1 x 60g egg white, lightly beaten
1. Pla ce all ingredients i nto mixing bowl.
2. Us ing Speed 3, combin e until smooth.
Do not aerate.
3. Al low the batter to rest for 20 mi nutes
before using.
4. St ir in a little extra fla t beer if the
mixture becomes to o thick.
5. Us e beer batter to coat fis h or
vegetables for deep fr ying.
KHM10_IB_FA.indd 13 11/02/10 9:32 AM