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30
Fluffy Pikelets Makes approx 12
1½ cups self raising flour
Pinch of salt
1 teaspoon bicarbonate of soda
2 tablespoons sugar
1 egg
1¼ cups milk
4-5 drops vanilla extract
40g butter or margarine
1. Sift flour, salt and soda into the Mixmaster
bowl. Add sugar, egg, milk and vanilla.
With the bowl speed set on Low speed,
start mixing on Low speed (1-2) until
combined.
2. Increase to Medium speed (5) and beat
for 1-2 minutes until smooth.
3. Fold in melted butter on Low speed (1).
Place spoonfuls onto a hot Sunbeam
Frypan and cook until browned on both
sides.
Note: Suitable to freeze and reheat.
Serving suggestions:
Serve pikelets hot or cold.
Serve with whipped cream and jam for a
sweet treat.
For a savoury treat, top with vegemite &
butter or ham & cheese.
Add freshly chopped herbs to the batter and
serve cooked pikelets with cream cheese,
smoked salmon and caviar.
Cornflake Cookies
125g butter or margarine
½ cup caster sugar
1 egg
½ teaspoon vanilla essence
½ cup currants
½ cup desiccated coconut
1¼ cups self raising flour
Pinch of salt
2 cups cornflakes, crushed
1. Preheat oven to 180°C. Grease, line
baking trays.
2. Using the Mixmaster bowl and with the
bowl speed set on Low, cream together
butter and sugar on Medium speed (6).
3. Add egg and beat well.
4. Reduce to Low speed (1) and add vanilla,
currants and coconut.
5. On Low speed (1) fold in flour and salt
in two portions, until mixture is well
combined.
6. Spread cornflakes onto a piece of paper
and drop teaspoonfuls of mixture onto
cornflakes. Roll to coat.
7. Place onto prepared slides and bake for
15 minutes. Allow to cool on trays.
.
Recipes continued