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Buttermilk Pancakes
Makes 8
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 skillet on MED setting. Melt some
of the butter and spoon ¼ cupfuls of
mixture at a time into the skillet. 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.
Pikelets
Makes approx. 12
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 skillet on MED/MAX setting. Melt a
little butter in skillet and wipe away any
excess with paper towelling.
4. Spoon heaped spoonfuls of batter in skillet
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.
Skillet Recipes
Skillet Recipes
The following recipes are also suitable for your 25cm Skillet. Please note that it will be
necessary to cook in batches.
Corn Fritters
Page 13
Gyoza (Japanese dumplings)
Page 14
Pan Fried Chicken Breast with Salsa Verde
Page 17
Pan Fried Fish with Garlic and Lemon
Page 17
Caramelised Bananas with Hot Chocolate sauce
Page 24
Scrambled Eggs
Serves 2
4 large eggs
²⁄³ cup thickened cream
Salt and freshly ground black pepper
20g butter
Toast, to serve
1. In a medium bowl, whisk the eggs, cream,
salt and pepper until well combined. Heat
butter in skillet over a medium heat until it
bubbles.
2. Pour in the egg mixture and cook, stirring
with a wooden', until the eggs are just
starting to firm but are still quite moist.
3. Serve immediately with hot, buttered toast.
Sweet Crepes
Makes approx. 16 crepes
3 eggs
60g butter, melted
1¾ cups milk
250g plain flour
2 tablespoons caster sugar
1. Place crepe ingredients into a blender jug
and blend on low for about 20 seconds or
until combined. Strain into a jug and stand
for 30 minutes.
2. Heat skillet on MED/MAX setting. Pour
about ¼ cup of batter into the greased
pan. Tilt the pan to spread the mixture
evenly. Cook over a low heat on both
sides until golden. Repeat with remaining
mixture.
3. Serve crepes with lemon juice and sugar or
hazelnut spread.
Omelette with Porcini Mushrooms
Serves 2
40g dried porcini mushrooms
4 eggs
Salt and freshly ground black pepper
butter
¼ cup grated parmesan cheese
1. Soak mushrooms in hot water for 10
minutes; drain and roughly chop.
2. Whisk eggs, mushrooms, salt and pepper in
a medium bowl until combined.
3. Melt butter in skillet on MED/MAX setting;
once bubbles have subsided pour in egg
mixture. Once the egg mixture has begun
to cook underneath use a wooden spoon
to bring in the edges of the egg mixture
into the centre of the skillet (this creates
height in your omelette). Do this 2-3 times
then allow the omelette to brown slightly
underneath and almost set on the top.
4. Sprinkle the cheese over half of the
omelette, then using a spatula, carefully
fold the omelette in half. Cook for a further
30 seconds.
5. Carefully tip omelette onto a serving plate.
