Batters/Pastry

Buttermilk Pancakes

2 cups plain flour

2 tsp baking powder

1 tsp bicarb soda

2 eggs

2 cups buttermilk

1 tsp vanilla extract

2 Tblsp caster sugar oil/butter to cook pancakes

Berry Compote

½ cup sugar

½ cup water

2 Tblsp maple syrup

1 tsp vanilla extract

2 cups berries and seasonal stonefruit* - berries can be fresh or frozen, but if using frozen berries allow them to thaw before cooking the compote

Method

Pancakes:

Sift flour, baking powder, bicarbonate of soda and sugar into large mixing bowl. Beat the eggs, add vanilla and buttermilk together in a jug/bowl.

Make a well in the dry ingredients and add the egg/milk combination. Whisk until combined. Refrigerate for up to an hour, or cook straight away. Grease a nonstick pan on medium heat.

Add 1/2 cup of batter and cook, on med heat, until bubbles form and ‘pop’. Flip and cook for a further 1-2 minutes. Yields about 10-12 pancakes.

Berry Compote:

Place sugar and water in saucepan & bring to a simmer. Cook for around 5 minutes, until bubbles get ‘syrupy’ (medium to large) Add fresh (or defrosted) berries and stone fruit, if you’re using them. Simmer for 2-3 minutes.

Remove from heat and allow to cool.

Tip:

This is best made when berries are getting towards the end of their season. You can often find "Jam Berries" on sale, which are ideal for this compote. Blueberries, strawberries, boysenberries, raspberries make excellent compotes. Creative Gourmet (conveniently) package and freeze a variety of berries which are great if you want the flavour out of season!

* regarding stonefruit - peaches, nectarines work really well alongside berries - cut into 1/8 or 1/16 and add to the berries while poaching in the sugar syrup.

Rough Puff Pastry

500g Plain flour

350g cold butter, chopped into pea-sized knobs iced water pinch of salt

1 egg yolk beaten with milk for glazing

Method

Sift flour and salt into a bowl. Using two round ended knives (like spatulas or butter knives) cut the butter into the flour and mix to a stiff dough with water. You should be able to still see the butter clearly.

Knead on a well floured surface, and roll out into a rectangular shape. Fold one third into the centre, then the top third down (like wrapping a present). Rotate 90 degrees, roll out to a rectangle again, and repeat the process. Repeat the rolling, rolding, rotating at least 4 times - this ensures lovely flakey pastry layers.

After the final folding, wrap in cling film and allow to rest for an hour. Roll out the pastry, cut into desired shape/s, line baking sheet/pie dish etc. Brush with beaten egg and milk. Refrigerate and rest again before baking. Bake in a moderate to hot oven 180˚C for approximately 30-40 minutes or until golden.

Yorkshire Pudding

1-2 cups Plain flour

3 eggs

1-2 cups of milk

1 heaped tsp baking powder salt rice bran oil/canola oil/olive oil/lard

Method

Blend all wet ingredients in a bowl and whisk well.

Sift dry ingredients. Add dry ingredients slowly to the wet ingredients, whisking well until you reach the consistency of whipping cream.

Rest batter in the fridge for at least 1 hour.

Preheat baking pan in a very hot oven, together with cooking oil - rice bran oil or canola oil or lard are best for high heat.

Gently blend the batter and pour into preheated, oiled pan/s.

Cook for 20-30 minutes at 200-220˚C without opening the oven door.