Sunbeam JM3250 manual Pancakes with Ricotta, Strawberries and Maple Syrup, Chocolate Chip Cookies

Recipes continued

Pancakes with Ricotta, Strawberries and Maple Syrup

Makes: 8, Cooking: 32-48 minutes 2 eggs, separated

½ cup caster sugar

1 teaspoon vanilla extract

2cups self-raising flour Pinch salt

½ teaspoon bicarbonate of soda

1½ cups buttermilk 50g butter, melted

200g low-fat ricotta cheese

2teaspoons cinnamon sugar

250g punnet strawberries, hulled, sliced Maple syrup, to serve

1.Place egg yolks, sugar and vanilla in a medium bowl. Using the beaters, beat on speed 3-4 until light and pale.

2.Add flour, salt, bicarbonate of soda, buttermilk and butter. Beat on speed 4 until smooth.

3.Place egg whites in a clean bowl. Beat on speed 5 until firm peaks form. Fold eggwhites into batter.

4.Heat a frypan over medium heat. Spray with cooking oil spray. Add 1/3 cup mixture and cook for about 2-3 minutes each side of until golden and puffed.

5.Combine ricotta and cinnamon in a small bowl. Beat on Speed 3 until smooth. Serve pancakes with ricotta mixture, strawberries and maple syrup.

Chocolate Chip Cookies

Makes: about 30

Cooking: 10-15 minutes per batch 125g butter, softened

½cup firmly packed brown sugar

½cup caster sugar

1 teaspoon vanilla extract

1 egg

1 ¾ cup self raising flour

1 cup choc chips

1.Preheat oven to moderate (180°C/160 fan-forced). Grease and line baking trays with baking paper.

2.Place butter, sugars and vanilla in a bowl. Using the beaters, beat on speed 1-2 until combined. Increase speed to 4-5 and beat until light and pale.

3.Add egg and beat until combined. Reduce speed to 1-2. Add flour and chocolate chips. Beat until combined.

4.Roll tablespoons of mixture into balls and place onto prepared trays. Press lightly with the back of a fork. Ensure that

the cookies are well spaced to allow for spreading.

5.Bake cookies in batches for about 10 -15 minutes or until golden. Transfer to a wire rack to cool.

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