Cookware User Manual

Buttermilk Pancakes Makes 8
1 cup sifted 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 frypan on setting 6. Melt some of the
butter and spoon ¼ cupfuls of mixture at
a time into the frypan. 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 frypan on setting 8. Melt a little
butter in frypan and wipe away any excess
with paper towelling.
4. Spoon heaped spoonfuls of batter in frypan
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.
Recipes continued
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