Tuesday, October 14, 2014

Food Academy - Making butter from cream and Buttermilk Flapjacks.

Making Butter and Buttermilk from cream

Pour 1 cup of cream into a yoghurt container, secure the lid well and shake vigorously for 15 minutes.
The cream will whip then begin to clot and finally forming butter.
Once the butter has become a big lump, unscrew the lid and carefully collect the buttermilk. The butter can placed in the fridge or freezer to keep.   

American Buttermilk Pancakes (Flapjacks)
Makes 10-12 flapjacks.

·      Flour, 1 cup
·      Salt, ½ tsp
·      Baking powder, 1tsp
·      Baking soda, 1 tsp
·      Buttermilk, 100ml
·      Milk, 225ml
·      Egg, 1

1.    Sieve the flour, salt and baking powder into a large bowl.
2.    Stir the baking soda into the buttermilk.
3.    Add the fresh milk and egg to the buttermilk mixture and beat well.
4.    Make a well in the dry ingredients and add the liquid.
5.    Whisk in the dry ingredients, slowly at first.
6.    Heat and grease up a pan.
7.    Ladle enough mixture in to make a 12cm diameter pancake.
8.    Wait for the bubbles and carefully flip over. The second side does not take very long to cook.

9.    Serve with bacon, banana and golden/maple syrup.

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