R4
NOTE: ALL RECIPES USE AUSTRALIAN STANDARD MEASURINg CUPS AND SPOONS.
R5
NOTE: ALL RECIPES USE AUSTRALIAN STANDARD MEASURINg CUPS AND SPOONS.
Waffles
Makes approximately 10 waffles
3 x 60g eggs, separated
1½ cups | 375ml milk
2¼ cups | 337g plain flour, sifted
2¼ teaspoons baking powder
1 cup caster sugar
90g butter, melted
Select speed and beat egg yolks and
milk lightly, until well combined.
gradually add sifted dry ingredients, beat
until smooth.
Add melted butter. Beat until well
combined.
Clean beaters thoroughly and beat egg
whites on speed 1, in a clean mixing bowl
until light and fluffy.
Fold egg whites through prepared batter
until well combined.
Spoon ½ cup of batter into the centre of a
preheated waffle maker.
Close waffle lid and cook until golden
brown. Cooking time approximately 4
minutes.
Repeat with remaining mixture.
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5.
6.
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Pancakes
Makes approximately 8-10 pancakes
1 cup | 150g plain flour
Pinch of salt
1 x 60g egg
1
1
⁄
4
cups | 312ml milk
2 tablespoons butter, for greasing
Combine flour, salt, egg and milk in a
mixing bowl. Select speed 4-6 and beat
until well combined and smooth.
Heat frying pan, lightly grease with a little
butter, and pour a small quantity of batter
into frying pan, swirl to cover base of pan.
Cook over a medium heat until bubbles
come to the surface and break.
Carefully turn the pancake and cook other
side until golden brown.
Remove from pan. Continue with remaining
batter until all the batter is used.
Serve pancakes with fruit and ice cream.
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5.
Batters
Spicy pikelets
Makes 12
1 cup | 150g plain flour
2 teaspoons baking powder
1
⁄
4
cup brown sugar
1 teaspoon ground ginger
1
⁄
2
teaspoon ground cinnamon
1
⁄
4
teaspoon ground mixed spices
2 x 60g eggs, lightly beaten
1 tablespoon honey
1 cup | 250ml milk
45g butter, melted
Extra butter, for greasing
Sift flour, baking powder, sugar and spices
into a mixing bowl.
Select speed and gradually add eggs,
honey, milk and butter.
Increase to speed 6 until a creamy
consistency is formed or ingredients are
smooth.
Allow mixture to stand for 5 minutes.
Heat a little extra butter in a frypan over
medium heat and spoon 6 tablespoons of
mixture about 4cm apart into the frying
pan.
Cook over a medium heat until golden
and bubbles appear in pikelets, turn and
cook other side until golden. Repeat with
remaining batter.
Serve with remaining butter.
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4.
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6.
Crêpes
Makes 10 – 12
1½ cups | 225g plain flour
Pinch of salt
1 teaspoon vanilla essence
3 x 60g eggs, lightly beaten
1¼ | 312ml cups milk
2 tablespoons butter, melted
1 tablespoon oil, for greasing
Sift flour and salt into a mixing bowl.
Combine eggs, milk and butter.
Select speed and gradually add egg
mixture.
Increase to speed 6 and beat well until
smooth and free of lumps.
Lightly grease a crêpe pan. Heat pan over a
moderate heat.
Pour sufficient batter into pan to cover
evenly, but not too thick. Swirl pan to coat
thinly with mixture.
Crêpes cook quickly; overcooking causes
crêpes to toughen.
Turn crêpe and cook other side until
golden.
Serve crêpes drizzled with lemon juice and
dusted with castor or icing sugar.
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4.
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Batters
BHM500_V4.indd 4-5
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