Tag Archives: Baking

The best pancake recipe I have found

25g melted butter

150g standard flour

3 tsp baking powder

20g caster sugar

1 egg, beaten

1 cup milk

Melt the butter while you get out and measure the other ingredients.

Sift the flour and baking powder together and add to a mixing bowl, add caster sugar, add egg, milk and melted butter.

Mix together gently.

Add more butter to a fry pan and then add pancake mixture.

Pancakes are ready to flip when bubbles start showing on the top of the pancakes.

Tips:

I add about half a cup of choc chips and a mashed banana and if I really want to fill the kids up I add about a third of a cup of ground almonds and a little more milk.

Can also be made into pikelets by using a smaller amount of mixture.

With a recipe like this where the ingredients are measured in weights, not cups and spoons, you can use the taring off function on your scales. If you don’t know how that works it means it resets the scales to 0 even when there are other ingredients in the bowl so you can weigh in more ingredients. Or you can measure the ingredients into cups and spoon measurements and note that down on the recipe.

Citrus Slice

My brownie used to be the crowd favourite but now it’s the citrus slice.

This recipe is also fun at Xmas time and with a few little additions makes a fun addition to a Xmas sweets platter but more on that closer to Xmas.

Citrus Slice Recipe

INGREDIENTS

Base

200g butter

395g sweetened condensed milk

2 x 250g round wine biscuits, finely crushed

2 cups desiccated coconut

1 packet mixed peel

1 lemon, finely grated zest

1 orange, finely grated zest

( I don’t always use the lemon and/or orange as I think the mixed peel gives enough flavour )

Icing

50g cream cheese ( not light )

50g butter

1 lemon, finely grated

1½ cups icing sugar

METHOD

Grease and line the base of a 30cm x 25cms lice tin

Melt butter and add the sweetened condensed milk stirring to combine.

Add the remaining ingredients for the base and mix to combine.

Press the base into the slice tin.

To make the icing, soften the cream cheese a little and then add butter and continue to soften. Beat together. Add the lemon zest and icing sugar to get the desired consistency. Spread over the base and refrigerate.