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Pancakes
Makes 8-10
1 cup plain flour
¼ teaspoon salt
1 x 60g egg
1¼ cups milk
2 tablespoons butter, softened
1 tablespoon butter, for greasing
1. Sift flour and salt into a mixing bowl.
2. Using Speed 2 gradually add the egg,
milk and butte. Increase to Speed 3 and
beat well until smooth. Do not aerate.
3. Transfer batter to a jug for
easier pouring.
4. Heat a non-stick frying pan. Add a
small amount of butter for greasing
and swirl around pan as it melts.
5. Pour into pan sufficient batter for
desired size of pancakes.
6. Cook over a medium heat until
bubbles start to burst on top surface.
Turn and cook second side until golden.
Transfer to a plate and keep warm.
7. Continue cooking the remaining batter
in this manner, greasing the pan when
necessary with remaining butter.
8. Serve warm, with fruit and ice cream.
Crispy Batter
½ cup plain flour
¼ cup cornflour
1 teaspoon baking powder
¼ teaspoon salt
¾ cup milk
1. Sift flour, cornflour, baking powder
and salt into mixing bowl.
2. Using Speed 3, gradually add milk.
Beat until smooth. Do not aerate.
3. Allow the batter to rest for 10 minutes
before using.
4. Stir in a little extra milk if the mixture
becomes too thick. Use crispy batter
to coat fish fillets and potato scallops
for deep frying.
Beer Batter
1 cup plain flour
½ teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup flat beer
1 x 60g egg white, lightly beaten
1. Place all ingredients into mixing bowl.
2. Using Speed 3, combine until smooth.
Do not aerate.
3. Allow the batter to rest for 20 minutes
before using.
4. Stir in a little extra flat beer if the
mixture becomes too thick.
5. Use beer batter to coat fish or
vegetables for deep frying.
KHM10_IB_FA.indd 13 11/02/10 9:32 AM