BATTERS
SPICY PIKELETS
Makes 12
1 cup plain flour
2 teaspoons baking powder
1
⁄
4
tablespoon brown sugar
1 teaspoon ground ginger
1
⁄
2
teaspoon cinnamon
1
⁄
4
teaspoon mixed spices
2 eggs, lightly beaten
1 tablespoon honey
1 cup milk
45g butter, melted
1. Sift flour, baking powder, sugar and
spices into a mixing bowl.
2. Turn mixer onto speed 2; gradually add
eggs, honey, milk and butter.
3. Beat on speed 3 until a creamy consistency
is formed or ingredients are smooth.
4. Allow mixture to stand for 5 minutes.
5. Drop 6 level tablespoons of mixture
about 4cm apart in a greased frying pan.
6. Cook on a medium heat until golden and
bubbles appear in pikelets, turn and cook
until golden.
Serve with remaining butter.
CREPES
Makes 10 – 12
1
1
⁄
2
cups plain flour
pinch salt
1 teaspoon vanilla essence
3 eggs, lightly beaten
1
1
⁄
4
cups milk
2 tablespoons butter, melted
1 tablespoon oil (greasing)
1. Sift flour and salt into a mixing bowl.
2. Gradually add combined eggs, milk and
butter on speed 1.
3. Increase speed to 2. Beat well until
smooth and free of lumps.
4. Lightly grease crepe pan. Heat pan over
a moderate heat.
5. Pour sufficient batter into pan to cover
evenly, but not too thick.
6. Crepes cook quickly; overcooking causes
crepes to toughen.
7. Toss and cook until golden.
Serve with lemon juice and
castor/icing sugar.
11
