Kambrook Banquet Frypan KEF16 - Manual (Page 10)

10
Recipes
Orange pikelets
1 cup self raising flour
2 teaspoons sugar
1 egg
2 teaspoons of melted butter or
margarine
rind of 1 orange
1 ⁄
2
cup milk
Sift the flour into a bowl, add sugar. Make
a well in the centre and break in the egg.
Add the cooled butter, orange rind and
almost all the milk.
Beat lightly with a wooden spoon until the
mixture is smooth adding extra milk if the
mixture is too thick.
Heat the frypan on a low heat,
setting 4 – 6.
Add spoonfuls of the pikelet mixture to
the pan, cook until bubbles break the
surface.Turn pikelets over to cook the
second side. Remove and serve hot or
cold with butter, honey or lemon butter.
Makes approximately 15
Basic Omelette
6 eggs
6 teaspoons water
Salt and pepper, to taste
1 1 ⁄
2
tablespoons butter or margarine
Lightly beat eggs and water together in
a bowl. Season to taste. Heat butter in
in frypan on, setting 4 – 6.
Pour mixture into the frypan and cook
until set. If using a filling,place over half of
omelette and fold omelette in half.
Remove to a heated serving plate.
Serve immediately.
Serving (filling) suggestions:
Cooked bacon pieces and shallots
Sliced mushrooms, tossed fresh herbs
Serves 4
Pancake Mixture
1 cup plain flour
1 egg
30g melted butter or margarine
1 1 ⁄
4
cups milk
Butter for frying
Sift flour into a basin and make a well in
the centre.
Pour in the beaten egg and butter and add
the milk gradually until the batter is
smooth and free of lumps. Stand in a cool
place for 1 hour before using.
Lightly grease frypan and heat on setting
6 – 8. Pour in sufficient batter to make 2
pancakes at a time, cook until just browned.
Turn and brown the other side. Repeat
until all the batter is used. Fillings may be
sweet or savoury.
Makes 10 – 12
Serving Suggestions:
Basic pancakes are delicious served with
the following:
* Maple syrup
* Lemon juice and sugar
* Raspberry sauce - made with pureed
raspberries, sugar to taste and Grand
Marnier