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CRUMPETS
Makes approximately 8
2 cups plain flour
1 tablespoon baking powder
3
⁄
4
teaspoon salt
1
⁄
2
tablespoon sugar
3
⁄
4
cap warm water
3
⁄
4
cup milk, warmed
1 teaspoon dried yeast
1. Sift flour, baking powder, salt and sugar
into the glass mixing bowl.
2. Separately combine the remaining
ingredients, mix well.
3. Add liquid to dry ingredients, beat
on speed 5, until well combined
and smooth.
4. Heat a greased frypan on a high heat
5. Lightly grease 4 egg rings and place
them into pan to heat through.
6. Pour batter
3
⁄
4
way up the sides of
prepared egg rings.
7. Allow to cook for 3 minutes on high,
reduce to a low heat and cook for a
further 10 minutes or until surface
breaks with bubbles.
8. Remove rings.
9. Cover frypan with lid and cook for a
further 3 minutes or until surface is firm.
10. Remove and cool.
BEER BATTER
2
⁄
3
cup plain flour
1
⁄
2
teaspoon salt
1
⁄
4
teaspoon
1
⁄
4
teaspoon freshly ground black pepper
1
⁄
3
cup flat beer
1 egg white lightly beaten
1. Place all ingredients into the glass
mixing bowl, combine together using
speed 3.
2. Allow the batter to rest 20 minutes
before using.
3. Add more beer if the mix becomes
too thick.
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WAFFLES
Makes approximately 10 waffles
3 eggs, separated
1
1
⁄
2
cups milk
2
1
⁄
4
cups plain flour, sifted
2
1
⁄
4
teaspoons baking powder
1 cup castor sugar
90g butter, melted
1. Beat egg yolks and milk lightly on speed
1 until well combined.
2. Add sifted dry ingredients, beat
until smooth.
3. Add melted butter. Beat until
well combined.
4. Beat egg whites in small mixing bowl
until light and fluffy on speed 5.
5. Fold through lightly into prepared batter
until well combined.
6. Spoon
1
⁄
2
cup of batter into the centre of a
preheated waffle maker.
7. Close waffle lid and cook until
golden brown.
8. Cooking time approximately 2 minutes.
PANCAKES
Makes approximately 8-10 pancakes
1 cup plain flour
pinch salt
1 egg
1
1
⁄
4
cups milk
2 tablespoons butter, softened
1. Combine all flour, salt, egg and milk in
the glass mixing bowl, beat on speed 2
until well combined and smooth.
2. Heat frying pan, lightly grease, and pour
a small quantity of batter into frying pan
to cover base of pan.
3. Cook until bubbles come to the surface
and break.
4. Carefully turn the pancake and cook until
golden brown.
5. Remove from pan. Continue with
remaining batter until all the batter
is used.
Serve with fruit and ice cream.
BATTERS cont’d
16
BATTERS cont’d
BR3936 EM6 WizzMix Plus Book 22/7/02 4:29 PM Page 16