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Pancakes
Makes 12
1 cup/150g self raising flour
1 teaspoon baking powder
1 tablespoon caster sugar
1 x 60g egg, lightly beaten
1 cup/250ml milk
1
⁄
2
teaspoon vanilla essence
1
1
⁄
2
tablespoons/30g butter, melted
1. Sift flour, baking powder and caster sugar into a
mixing bowl.
2. Combine egg, milk, essence and butter, then
gradually add to dry ingredients to form a smooth
batter. Allow to stand for 5 minutes.
3. Preheat Breville Crêpe Creations on Setting 1-2.
Spoon 2-3 tablespoons of mixture onto heated
cooking plate and spread to form a 10-12cm round.
4. Allow the pancake to cook until the top surface is no
longer runny, about 1-2 minutes, and the pancake
can be moved slightly on the cooking plate.
5. Insert a large heatproof food slide under the
pancake and turn the pancake over to cook the
other side. Cook until just golden. Do not overcook.
6. Remove pancake from cooking plate using a large
plastic food slide, place onto a storage plate and
keep warm. Repeat with remaining batter.
Serving ideas!
• Pancakes can be served individually with a
sprinkling of lemon juice and caster sugar.
• Pancakes also look and taste great piled in a stack
and drizzled with maple syrup.
Pikelets
Makes 12
1 cup/150g self raising flour
Pinch of salt
2 tablespoons caster sugar
1 x 60g egg, lightly beaten
3
⁄
4
cup/190ml milk
1 tablespoon/20g butter, melted
1. Sift flour, salt and caster sugar into a mixing bowl.
2. Combine egg, milk and butter, then gradually add
to dry ingredients to form a smooth batter. Allow
to stand for 5 minutes.
3. Preheat Breville Crêpe Creations on Setting 1-2.
Spoon 1 tablespoon of mixture onto heated
cooking plate and spread to form a 5-6cm round.
Approximately 6 pikelets can be cooked at the
same time on the cooking plate.
4. Allow the pikelet to cook until bubbles appear
on the top surface and burst, about 1-2 minutes,
and the pikelet can be moved slightly on the
cooking plate.
5. Insert a small heatproof food slide under the
pikelet and carefully turn the pikelet over to
cook the other side. Cook until just golden.
Do not overcook.
6. Remove pikelet from cooking plate using a small
plastic food slide, place onto a storage plate and
keep warm. Repeat with remaining batter.
Serving ideas!
• Pikelets are traditionally served for morning or
afternoon tea topped with strawberry jam and
whipped cream.
• Pikelets can also be made smaller and used as a
canapé topped with sour cream, smoked salmon,
capers and finely chopped Spanish onion.
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