What you’ll Need:

1 cup self-raising
flour

2 tsp sugar

¼ tsp salt

¼ tsp baking powder

¼ tsp bicarbonate of soda

1 egg

2 tbsp vegetable oil

1 cup buttermilk

60g unsalted butter (melted)

Butter or oil (for frying)

STEPS:

1. Sift flour, sugar, salt, bi-carb soda and baking powder into a bowl.
2. Add egg, oil, melted butter and buttermilk to a separate bowl and whisk together until smooth.
3. Add the wet mixture to the dry ingredients. Whisk ingredients until smooth and fluffy. (Do not over mix as this may result
   in non-fluffy pancakes)
4. Pre-heat skillet to 150°-170°.
5. Add a dollop of butter or a small amount of oil to the skillet and pour small amounts of mixture at a time into the skillet to make small round solid circles. Turn the pancakes once the tops start to
   bubble. Cook until golden brown.

What you’ll Need:

1 cup self raising flour

4 Tbsp sugar

1 egg

¾ cup milk

Pinch of salt

Butter or oil (for frying)

STEPS:

1. Whisk milk and egg together in a bowl until smooth and creamy.
2. Sift the flour, sugar and pinch of salt into a separate bowl. Once combined, add the wet ingredients. Whisk until smooth.
3. Pre-heat skillet to 180°.
4. Add a dollop of butter or a small amount of oil to the skillet and pour small amounts of mixture at a time into the skillet to make small round solid circles. Turn the pikelets once the tops start to bubble. Cook until golden brown.

What you’ll Need:

4 x 600g eggs

½ cup thickened cream

Salt & pepper (freshly ground)

2 Tbsp Butter

2 Tbsp Shredded cheese (optional)

STEPS:

1. Whisk the eggs, cream, salt and pepper in a bowl until smooth. (add cheese after whisking complete if desired)
2. Pre-heat skillet to 130°-140°.
3. Pour wet ingredients into the skillet and stir with a wooden or nylon utensil until eggs begin to clump. (do not overcook).

Serve immediately.

What you’ll Need:

1 cup flour

4 x 600g eggs

2 Tbsp unsalted butter (melted)

1 & 1/3 cups milk

2 Tbsp white sugar

Pinch salt

STEPS:

1. Whisk all ingredients together in a large bowl using a hand mixer until smooth.
2. Pre-heat skillet to 180°.
3. Add a dollop of butter or a small amount of oil to the skillet and pour small amounts of mixture at a time into the skillet. Swirl the frypan around in a circular, tilting motion to spread the mixture over the cooking surface evenly.
4. Cook until golden brown on the underside before flipping. (1-2 minutes per side)

What you’ll Need:

4 eggs

Pinch salt & pepper (freshly ground)

1/3 cup grated cheese

2 Tbsp cream

2 Tbsp butter (for cooking)

100g mushrooms

¼ Tsp Onion Powder

1 clove garlic (minced)

STEPS:

1. Whisk eggs, cream, salt and pepper in a bowl until combined.
2. Pre-heat skillet to 150°.
3. Melt 1 Tbsp of butter in the skillet and add mushrooms, onion powder and garlic. Cook until golden brown then remove
   from skillet and set aside.
4. Add 1 Tbsp butter to the skillet and tilt in a circular motion skillet to ensure the butter is covering the cooking surface of the pan.
5. Pour wet ingredients into the skillet and allow to cook for 30 seconds or so. Use a spatula to lift the edges of the omlette to allow for an easy flip later on.
6. Sprinkle cheese onto the omlette then add the mushroom mixture. Lift one side of the omlette
   and fold over making a half circle. Place lid on skillet and allow to cook for another 20 seconds or so then flip the omlette. Place lid back onto the skillet after flipping then allow another 20 seconds to cook.

Serve immediately.