In Term 1 we are focussing on several key elements:- barista training, nutrition, food preparation skills and food presentation.  Images provided, buttermilk pancakes are from class on Friday 14 March.

Recipe

1½ cups self-raising flour

2 tbs caster sugar

375 mls buttermilk

1 egg lightly beaten

1 tbsp melted unsalted butter

 Directions

Sift flour into a bowl.  Add sugar, buttermilk, egg, and butter.  Beat until batter is smooth.  A few lumps may form as the butter cools, this is not a problem.

Cook pancakes one at a time in an oiled non-stick pan.  A combination of unsalted butter and oil is good to grease the pan.

A substitute for buttermilk is full cream milk and yoghurt. (4 parts milk, one part yoghurt)