On our radar: lockdown food trends
Serves 4
EASY
GREAT VALUE Preparation: 10 minutes Cooking: 30 minutes
flour 175 g baking powder 1T caster sugar 55 g large free-range egg 1 milk 1 cup, plus extra for serving butter 40 g, melted canola oil, for greasing sprinkles, to decorate granola, for sprinkling berries, for serving maple syrup, for serving butter, for serving
1 Combine the dry ingredients in a large bowl. Whisk together the wet ingredients in a separate bowl.
2 Add the wet ingredients to the dry ingredients and whisk until smooth. 3 Spoon into a small Ziploc bag, then snip off a corner of the bag to pipe the batter. 4 Gently squeeze bite-sized amounts of batter into a greased nonstick pan over a medium to low heat, then sprinkle with sprinkles or granola, or leave plain. 5 Fry until small bubbles appear in the surface of the batter. Flip using a teaspoon or butter knife. Fry until golden. 6 Serve with a splash of milk and berries, or with maple syrup and butter.
Noun. A cooked mixture of fat and flour used to thicken sauces, similar to a white roux, but cooked for longer. It’s usually made with oil rather than butter and must be constantly stirred to prevent burning. It’s got less thickening power than a normal roux, but the flavour is stronger and nuttier.
that