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SAuCES & BAttErS
PANCAKES
Makes approx. 8-10 pancakes
INgrEdIENtS
1 cup/150g plain flour
¼ teaspoon salt
1 x 60g egg
1¼ cups/312ml milk
2 tablespoons butter, softened
MEtHod
1.
Combine the flour, salt, egg and milk
in the blender jug and blend on HIGH
speed to form a smooth batter.
2.
Heat a small greased frying pan over a
moderate heat; pour a small quantity of
batter into frying pan to cover base of pan.
3.
Cook until bubbles come to the surface
and break.
4.
Carefully turn the pancake over and cook
until golden brown. Remove from pan.
5.
Repeat with remaining batter mixture.
6.
Serve with maple syrup and ice cream.
rASPBErry SAuCE
Makes approx. 1¼ cups
INgrEdIENtS
250g fresh or frozen raspberries
¼ cup icing sugar
2 tablespoons Grand Marnier or orange liqueur
2 tablespoons water
MEtHod
1.
Place raspberries, icing sugar, Grand
Marnier and water into the blender jug
and blend on HIGH speed until smooth.
2.
Serve drizzled over crêpes or ice cream
CrÊPES
Makes approx. 10 – 12
INgrEdIENtS
1¼ cups/312ml milk
3 x 60g eggs, lightly beaten
1½ cups/225g plain flour
¼ teaspoon salt
1 teaspoon vanilla essence
2 tablespoons butter, melted
1 tablespoon oil, for greasing
MEtHod
1.
Add the milk, eggs, flour, salt, essence,
eggs and butter to the blender jug
and blend on LOW speed to form a
smooth batter.
2.
Lightly grease a small crêpe pan. Heat
pan over a moderate heat.
3.
Pour ¼ cup batter into the pan, swirl
mixture to spread evenly over the pan.
4.
Cook over medium heat until
golden brown.
5.
Turn crêpe over and cook for
30 seconds longer.
6.
Repeat with remaining batter mixture.
7.
Serve with raspberry sauce recipe.
13
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