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Recipes continued
Buttermilk Pancakes
1 cup self raising flour
2 tablespoons sugar
½ teaspoon 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.
16
Makes 8
Pikelets
1 egg
¼ cup sugar
1 cup self raising flour
¾ cup 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.
Makes approx 12
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