16
Pancakes
Makes 12 pancakes
2 cups self-raising flour
1
⁄
3
cup plain flour
3 tbsp caster sugar
2 ¼ cups milk
130g butter, melted
59g free range egg, lightly whisked
1.
Place the flour, sugar, milk, 90g butter
and eggs into the small mixing bowl
with the beaters attached and mix
well for 2 minutes on speed setting
5 or until the mixture is smooth and
lump free.
2.
Brush a frypan with some of the extra
butter and then heat on a low to
medium heat until butter sizzles. Pour
about
1
⁄
3
cup of mixture into the pan
and evenly move mixture around to
form a circle.
3.
When bubbles cover the whole
pancake, flip the pancake and
cook for a further 1 minute.
4.
Repeat until all pancake batter is
gone. Serve with lemon and sugar
or maple syrup and ice cream.
Garlic Butter
Makes enough for 10 serves of
garlic bread
150g butter, softened
6 cloves garlic, minced
4 tsp salt
1 tbsp dill, washed, chopped
1 French stick, halved
1.
Place the butter, garlic, salt and dill
into the small mixing bowl with the
beaters attached and beat for about
4 minutes on speed setting 8 or until
light and creamy.
2.
Preheat a fan forced oven to 180ºC.
3.
Cut the French stick into slices, without
cutting through the base and spread
the garlic butter generously between
each slice. Wrap in aluminium foil and
bake for 15 minutes.
