Kiwi Classic Pancakes



The Edmonds Cookery Book needs no introduction to Kiwis.  The first edition was printed in 1907, and it is still the biggest-selling book ever published in New Zealand.

I am more of a food stylist than a cook, but I am an excellent baker, if I do so say myself.  Many of my recipes come from, or are based on, the Edmonds Cookery Book, an absolute Kiwi classic.  Like my delicious cupcakes.

One of the recipes that I almost know off by heart, and is a big favourite in our house, is pancakes.  I actually use the pikelet recipe, as it makes a fluffier pancake.  I make a few fluffy, thick ones, then add a little extra milk to thin the batter, and make the rest as thinner pancakes.  Still delicious!

1 cup plain baking flour
1 teaspoon baking powder
1/4 teaspoon salt (I usually omit this)
1 egg
1/4 cup sugar
3/4 cup milk, approximately

Sift the dry ingredients into a bowl.  In another bowl, beat the egg and sugar until thick.  Add with milk to the sifted ingredients.  Mix until smooth.  Pour batter onto a greased hot pan.  Turn when bubbles start to burst on top surface.  Cook until golden.



I cook mine in an omelet pan, and it has to be smoking hot, baby!  I keep the heat medium high and melt a little butter until it smokes.



Pour in the batter.   I use a glass mixing jug.



Flip the pancake when the bubbles form, just as they start to burst.



Continue cooking until golden.



Serve with maple syrup or lemon juice and sugar.  Enjoy!





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