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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 setting 6. Melt some of the
butter and spoon ¼ cupfuls of mixture at a
time into the frying pan. 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 setting 8. Melt a little
butter in frying pan and wipe away any
excess with paper towelling.
4. Spoon heaped spoonfuls of batter in frying
pan 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
The following recipes are also suitable for your Classic Skillet. Please note that it will be
necessary to cook in batches.
Corn Fritters Page 19
Gyoza (Japanese dumplings) Page 19
Pan Fried Chicken Breast with Salsa Verde Page 22
Pan Fried Fish with Garlic and Lemon Page 22
Caramelised Bananas with Hot Chocolate sauce Page 32