Cookbook Preview

Here's a few sneak previews of how the recipes are shaping up for the Motupipi School Lockdown Cookbook.

Dash's Phenomenal Pancakes

Ingredients 

2 c Flour

2 t Baking Powder

a pinch of salt

2 c milk

2 eggs

butter for frying

Utensils used

Frying Pan

Flipper

Instructions

1. Mix dry ingredients (exept sugar) until you can't tell them apart.
2. Beat the eggs and sugar together in a separate bowl until they look like whipped cream.
3. Pour the egg mixture into the dry ingredients and add milk at the same time.
4. Melt butter in the frying pan.
5. Scoop a ladle full of batter into the frying pan.
6. Leave pancake in frying pan until you see bubbles in the middle popping and staying popped in the pancake.
7. Flip them carefully over.
8. Wait and carefully check to see if they are ready.  Leave them until they are golden brown.  If not ready, wait for another 2 - 3 minutes.
9. Flip them onto a plate. Leave to cool slightly.
10. Eat with your favourite toppings!!!!  

Dash's recommendations for toppings 

Whipped cream mixed with maple syrup (Dash's favourite)

Bacon (special occasions)  

Blueberries 

Strawberries

Yoghurt

Whipped cream

Bananas

Lemon

YUM!!!!!!

Vanilla Sponge

Finn

Ingredients

3 eggs

Pinch of salt

3/4 cup sugar

1 cup flour

1 teaspoon baking powder

50grams melted butter

And....

Jam

Whipped cream or butter icing

Equipment

Bowl

Electric beater

Sifter

2 sponge tins, smeared with butter to stop cake sticking

Timer

Method

Turn oven on 190 Celsius

Beat the eggs, salt and sugar until they turn thick. 

Sift flour and baking powder and mix in gently until no lumps.
Stir in melted butter.

Pour into the two tins and put in the oven

Put timer on for 12-15 minutes until golden and cake springs back when you touch it.

Cool then put jam and whipped cream or butter icing in the middle and ice the top. Delicious!