Recipes continued
Buttermilk Pancakes | Makes 8 |
1 cup sifted self raising flour
2 tablespoons sugar
½teaspoon bicarbonate of soda 1 egg, lightly beaten
2 tablespoons vegetable oil
1 cup buttermilk
60g butter
1.Sift dry ingredients into a large bowl. Make a well in the centre.
2.Whisk the combined wet ingredients into the dry ingredients until smooth.
3.Heat frying pan on setting 6. Melt some of the butter and spoon ¼ cupfuls of mixture at a time into the frying pan. Turn the pancakes once the bottom is golden and the tops starts to bubble. Cook until the underside is golden.
4.Serve with extra butter and maple syrup.
Pikelets | Makes approx 12 |
1 egg
¼ cup sugar
1 cup self raising flour
¾cup milk pinch salt butter for frying
1.Beat egg and sugar with an electric mixer until light and creamy.
2.Add flour, milk and salt and beat until smooth.
3.Heat frying pan on setting 8. Melt a little butter in frying pan and wipe away any excess with paper towelling.
4.Spoon heaped spoonfuls of batter in frying pan and cook on both sides until golden.
5.Serve with butter, jam, cream or chocolate hazelnut spread.
For savoury pikelets: Reduce sugar to 2 tablespoons and stir through chopped fresh herbs of choice. Top with slices of prosciutto, goats cheese and rocket or cream cheese, smoked salmon and capers.
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