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Batters and scones.
Basic Pikelet Batter Makes 24
1 cup self raising flour
pinch salt
1
/
4
teaspoon bicarbonate of soda
2 tablespoons sugar
1 egg
1 cup sour milk (if fresh,
add 1 teaspoon vinegar) Combined
60g butter, melted
1. Using a food processor or mixer, combine the
first 4 ingredients. Add combined egg, milk
and butter. Mix on a low speed until just
combined. Allow to stand for 5 minutes.
2. Heat frypan to setting 6. Grease the cooking
surface well.
3. Place spoonfuls of mixture into frypan and
cook until bubbled. Turn to brown.
Crepe Batter Makes 10-12
1
1
/
2
cups plain flour
pinch salt
2 eggs
1
3
/
4
cups milk
1 tablespoon oil
1. Using a food processor or mixer, combine
flour, salt, combined eggs, milk and oil. Mix
using a low speed until just combined.
2. Heat frypan to setting 5. Grease cooking
surface well.
3. Place approximately
1
/
4
cup of batter into the
frypan and cook until lightly browned.
Turn to brown.
Pancakes Makes 8
1 cup self raising flour
pinch salt
1 egg
1
1
/
4
cups milk
1. Using a food processor or mixer, combine
flour and salt. Add egg. Gradually add milk
and mix on a medium speed until thick and
smooth. Allow to stand for 1 hour.
2. Heat frypan to setting 6. Grease cooking
surface well.
3. Place approximately
1
/
4
cup of mixture at a
time into the frypan and cook until bubbled.
Turn to brown.
Serve with lemon juice and sugar, maple
syrup or stewed fruits.
Griddle Scones Makes 12
1 tablespoon butter or margarine
2 cups self raising flour
1
/
2
-
3
/
4
cup milk
1. Pre-heat frypan to setting 7.
2. Rub butter or margarine into the flour until it
resembles fine breadcrumbs.
3. Add milk and mix to a soft dough. Turn out
onto a lightly floured board and press or roll
out to approximately 2cm in thickness. Cut
into rounds.
4. Rub frypan base with a little oil and
absorbent paper. Place scones close together
into the frypan. Cover, turn when golden to
cook other side, approximately 4-5 minutes
each side.
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