Cannon Professional - Manual (Page 16)

16
SOME RECIPE IDEAS FOR YOUR GRIDDLE
DROPPED SCONES
4oz (100g) plain flour
1/4 tsp salt
1 level tsp (5ml) cream of tartar
1/2 level tsp (2.5ml) bicarbonate of soda
1 egg
1oz (25g) caster sugar
1/4 pint (150ml) milk
1/2oz (10g) margarine
WELSH CAKES
6oz (175g) plain flour
1/2 level tsp (2.5ml) salt
1/4oz (5g) baking powder
2oz (50g) margarine
2oz (50g) sugar
2oz (50g) currant or sultanas
1/4 tsp grated nutmeg
1 egg
a little milk
POTATO CAKES
8oz (225g) warm creamed potatoes
2oz (50g) plain flour
1/2 (2.5ml) salt
pepper to taste
2 tsp (10ml) milk
METHOD
1. Rub the fat into the flour.
2. Beat in the remaining ingredients.
3. When a smooth batter has been obtained, drop
spoonfuls on to the pre-heated griddle plate.
4. Turn each scone when bubbles start to burst on
the upper side.
5. Cook on the reverse side until light brown and the
scone, when split, is dried through.
6. Allow approx. 3 minutes for the first side and 2
minutes for the second.
7. Place inside a clean folded towel laid over a cool-
ing rack.
8. When cool, butter and serve.
METHOD
1. Sieve the flour and salt into a bowl.
2. Rub in the fat.
3. Add the dry ingredients.
4. Beat the egg and mix to a soft dough adding a
little milk to obtain a soft consistency.
5. Roll out 1/4" (5mm) thickness.
6. Cut out with a 2" (50mm) plain cutter.
7. Cook on the pre-heated griddle for about 6 minutes
each side.
8. They may be eaten hot or cold and should be split
and buttered.
METHOD
1. Mix all the ingredients together.
2. Knead lightly.
3. Roll out thinly and cut with a pastry cutter to suit
requirements.
4. Cook on a pre-heated griddle for 3-4 minutes on
each side.