Page 11 - Kenwood Cook Book

Pancakes

USING LIQUIDISER Mix as for Yorkshire Pudding.
½ pt milk Heat a little lard in pan until smoking hot,
1 egg tilt pan to ensure it is well greased, then
4 oz flour pour off fat. Pour in a little batter and
½ tsp salt tilting pan quickly to make pancake as
thin as possible. The heat of the pan is
almost enough to cook the pancake and
when golden brown, toss or turn and
brown on the other.
To serve, sprinkle with sugar and lemon
juice, roll up and serve hot.
Or pile them on a hot dish, spreading
sugar and lemon juice between each
layer.
NOTE: Pancake or Yorkshire Pudding
batter may also be made in the bowl
using the whisk.

Scrambled Eggs De Luxe

USING WHISK Separate the eggs and place the whites
For each person allow: in the bowl, whisk on top speed until
1-1½ eggs fluffy (approximately 1 minute).
2 tbsp milk Mix together yolks, milk and seasonings
salt, pepper, butter with a fork and gently add to whites
One tablespoon each of one or folding together lightly with the whisk on
two of the following: min. speed. Switch off and pour into a
chopped parsley heavy-based pan in which a little butter
chopped chives has been melted.
chopped onion Cook over a low heat without stirring
chopped ham until the mixture at the bottom begins to
shredded cheese set.
cooked flaked fish Gently scrape the cooked egg from the
cooked green peas bottom with a spatula, without breaking it
too much.
Add a tablespoon or two of the
suggested flavourings halfway through
halfway through the cooking time.
When cooked, the eggs should be set
but still moist and creamy.
It is important to use low heat throughout

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