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Choc-Hazelnut Pancakes
4 cups plain flour
¾ cup caster sugar
3 ¾ cups buttermilk
3 eggs
Butter, for frying
Hazelnut spread, to serve
Whipped cream and roasted hazelnuts, to
serve
1. Place the flour, sugar, buttermilk and eggs
in the Stainless Steel Mixing Bowl. Using
the Whisk, mix on low speed (1-4) until
combined. Increase to medium speed (5-7)
and mix until smooth.
2. Heat a large non-stick frying pan on
medium heat. Lightly grease with a little
butter. Spoon
¹
/
³
cup of the mixture into
the pan and tilt pan to form a circle.
Cook until bubbles begin to appear on
the surface. Flip pancake and cook for
a further minute. Repeat with remaining
batter.
3. Serve pancakes with hazelnut spread,
whipped cream and roasted hazelnuts.
Basic Cookie Dough
500g butter, room temperature, chopped
1 ½ cups icing sugar
2 teaspoons vanilla essence
4 cups plain flour
1 cup custard powder
¹
/
³
cup milk
1. Preheat oven to moderate (180°C/160°C
fan-forced). Grease and line baking trays.
2. Place butter, sugar and vanilla in the
Stainless Steel Mixing Bowl. Using the
Beater, mix on medium speed (5-7) until
smooth and creamy.
3. Add flour, custard powder and milk. Mix on
low speed (1-4) until combined.
4. Divide dough in half. Wrap in plastic and
refrigerate for 30 minutes.
5. Roll each portion of dough between 2
sheets of baking paper to 5mm thick. Use
a 5cm round cutter to cut rounds from
dough. Place cookies on prepared trays and
bake for about 10-12 minutes swapping
trays halfway through cooking. Cool on
trays.
Variations:
Orange and poppy seed cookies – Replace the
vanilla essence with 2 teaspoons of orange
juice, 1 teaspoon of orange rind and 1
tablespoon of poppy seeds.
Choc chip cookies – Add 1 cup of choc chips
in with the flour. Don’t roll dough, but roll 1
tablespoons of the cookie dough mixture into
balls and slightly flatten onto the trays.