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!
