Monthly Archives: November 2017

Light and fluffy pancakes

Pancakes with Berries and Maple Syrup

Ingredients:

  • 3/4 cup milk
  • 2 tabs white vinegar
  • 1 cup plain flour
  • 2 tabs white sugar
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 1 large egg
  • 2 tabs butter (melted)

Method:

  1. Measure the milk and stir in the vinegar. Set it aside.
  2. Melt the butter.
  3. Sift the flour with the bicarbonate of soda. Combine flour and sugar in a bowl.
  4. Beat egg and milk together. Add the melted butter.
  5. Prepare medium-hot frying pan.
  6. Add wet ingredients to dry, combining quickly and gently until batter is smooth.
  7. Put a little butter into heated pan and pour in a ladle of mixture spreading gently so not too thick as these will rise well if not too dense. If too thick they may not cook thoroughly.
  8. Turn pancakes once a good crop of bubbles appear, and edge looks a little dry.
  9. Enjoy with favourite topping while still warm.

Tip: Delicious toppings include maple syrup, fresh seasonal fruit, icing sugar and melted chocolate. For added flavour, try adding chocolate chips or blueberries into the pancake batter prior to frying.

(photo credit: matheusswanson via photopin | license)

Damper

Damper is an easy-to-prepare Australian bread, traditionally cooked in a campfire or camp oven. Similar to puftaloons, damper is great served with a generous spread of butter, or with golden syrup.

Damper

Ingredients:

  • 1 cup self-raising flour
  • 1/2 tsp salt
  • 25g unsalted butter, cubed
  • 175ml milk

Method:

  1. Preheat the oven to 190°C.
  2. Sift the flour and salt into a large bowl. Rub in the butter with your fingertips until the mixture resembles fine crumbs.
  3. Use a butter knife to stir in the milk to make a soft, non-sticky dough.
  4. On a lightly floured work surface, shape the dough into a soft, smooth ball.
  5. Set the ball of dough onto a baking tray and flatten it to a 17cm round. Cut a deep cross in the dough and brush lightly with milk.
  6. Bake the damper for 30 minutes or until golden. Best served warm.
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