Luigi's Buttermilk Pancake

"Instant" Pancake Mix

Makes 3 batches of pancakes

1. Prepare mix

6 cups (852 grams or 30 ounces) all-purpose flour
1 1/2 teaspoons baking soda (check expiration date first)
3 teaspoons baking powder
1 tablespoon kosher salt
2 tablespoons sugar
Combine all of the ingredients in a lidded container.

Shake to mix.


2. Label container

Attach label with expiration date as 3 months after today.



“Instant” Pancakes
Yield: 12 pancakes

1. Prepare equipment

Heat an electric griddle or frying pan to 350 degrees F.

If pancakes will not be served immediately,

Prepare a towel-lined pan.

Heat oven to 200 degrees F.

2. Prepare ingredients

2 large eggs
Separate whites from yolks.

4 tablespoons butter
Cut cold butter into 3 equal pieces.

Place butter in a small bowl.

Melt in the microwave oven for 30 seconds.

3. Prepare liquid ingredients

egg whites
2 cups buttermilk
Whisk together the egg whites and the buttermilk in a small bowl.


egg yolks
melted butter
In another bowl, whisk the egg yolks with the melted butter.


Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl.

Whisk together until thoroughly combined.

4. Combine

2 cups "Instant" Pancake Mix, recipe above

Pour the liquid ingredients on top of the pancake mix.

Using a whisk, mix the batter just enough to bring it together (about 10 strokes). Don't try to work all the lumps out.

5. Season griddle or pan

1 stick butter, for greasing the pan

Check to see that the griddle or pan is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.

Lightly butter the griddle or pan. Wipe off thoroughly with a paper towel. (No butter should be visible.)

6. Cook

2 cups fresh fruit such as blueberries, if desired
Gently ladle the pancake batter onto the griddle or pan.

Sprinkle on fruit if desired.

When bubbles begin to set around the edges of the pancake and the cooked-side of the cake is golden, gently flip the pancake.

Continue to cook 2 to 3 minutes or until the pancake is set.

7. Serve or store
Serve immediately.

If not serving immediately, remove to a towel-lined baking sheet and cover with a towel.

Hold in a warm oven for 20 to 30 minutes.

Fluffy Pancake with Lemon Twist

Makes: 4-6

Ingredients:

1 cup of self-raising flour
1 cup of soy milk delite
1 tsp rind of lemom
2 eggs, separated
1 tbsp caster sugar
pinch of salt
butter for cooking
Garnishing: banana, strawberries,
berries, cream or ice cream
Maple syrup


Method:


1. In a bowl, beat together flour, milk, rind of lemon, 2 egg yolks, caster sugar, and pinch of salt, until bubbles appear.

2. Whisk 2 egg whites until stiff and white peaks form.

3. Fold in egg whites with batter until mix.

4. Cook pancake in low to half-medium heat. Flip over once edges look dry and top stops bubbling.

Garnish berries, banana, cream or vanilla ice cream and maple syrup. Sprinkle with icing sugar.

Flourless Chocolate Cake with Rich Fudge Sauce

Flourless chocolate cake

Prep Time	Cook Time	Serves
20 mins for cake + 5 minutes for sauce	50 mins for cake + 5 minutes for sauce	6

Ingredients

• 250g dark chocolate, chopped
• 100g unsalted butter, chopped
• 1/2 cup strong black coffee
• 2 tsp vanilla essence
• 6 eggs, separated
• 1/2 cup caster sugar
• 200g ground almonds
• Extra 1 tbsp caster sugar
• Sifted cocoa, for dusting

This chocolate almond cake with rich fudge sauce is flourless. Great served warm with a scoop of ice-cream or a spoonful of softly whipped cream. The fudge sauce can be poured over hot, or wait till it cools then spoon over a generous dollop.

Here's how

1.  Preheat oven to moderate 180C. Brush a deep 20cm-round cake tin with melted butter and line the base and sides with baking paper. Place chocolate, butter, coffee and vanilla into a heavy-based pan and stir over a low heat until the chocolate is melted and the mixture is smooth. Remove from the heat and cool until lukewarm.

2. Place egg yolks and sugar into the small bowl of an electric mixer and beat until the mixture is light and creamy. Gradually add the chocolate mixture and beat on low until just combined. Transfer to a large bowl. Add almond meal and mix well. Wash and dry the beaters.

3. Place eggwhites in the large bowl of an electric mixer and beat on high until soft peaks form. Add the extra sugar and beat for 1 minute longer. Add eggwhites to the chocolate and fold through using a large metal spoon.

4.  Pour mixture into prepared tin. Gently shake tin to settle the mixture. Bake for 40-45 minutes or until cooked through when tested with a skewer inserted in the centre. Leave in the tin for 5 minutes before turning onto a wire rack to cool. Dust with sifted cocoa powder, if desired. Serve with rich fudge sauce.

Rich fudge sauce

• 300ml thickened cream
• 200g dark chocolate, chopped
• 100g marshmallows, chopped
• 1/4 cup Kahlua or Tia Maria

Put cream, chocolate and marshmallows in a heavy-based pan. Stir over a low heat until smooth and melted. Remove from the heat and stir in the Kahlua or Tia Maria. The sauce will keep in an airtight container in the fridge for up to 3 weeks.

Alexander & Taylor loves choc: Chocolate Fudge Brownies

Ingredients:

250g butter melted

2 cups sugar

2 tsp vanilla essence

4 eggs

1 cup plain flour

2/3 cups cocoa powder

3/4 tsp baking powder

1/2 tsp salt

100g dark chocolate, broken into squares

icing sugar to dust

1. Place the butter, sugar and vanilla essence in a large mixing bowl. Stir until combined. Stir in eggs until just combined.

2. Sift together flour, cocoa, baking powder and salt into butter mixture. Fold through until just combined. Do not over mix.

3. Spread mixture into prepared tin and scatter the chocolate over the top.

4. Bake for 40 minutes, or until firm. Cool on a wire rack for 10 minutes. Remove from tin and cut into squares. Dust with icing sugar. Best served warm.