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Recipes
NOTE
Pancake cooking times noted are specific
to the recipes within this booklet. If using
store-bought pancake mix, please follow the
manufacturer's instructions provided on the
packaging. Store-bought pancake mix cooking
times will vary from one brand to another and
cooking results may also vary.
Creamed eggs with
smoked salmon
Makes 4
Preparation time
Cooking time
4 eggs
½ cup fresh cream
Salt and pepper
1 tbsp. chopped chives
200g smoked salmon, sliced
1. Pre-heat the pancake make until the READY light
is illuminated.
2. Whisk the eggs, cream, salt and pepper together.
Add the chopped chives.
3. Open the lid and divide the egg mixture between
the 4 wells and gently stir the eggs with a heat
proof silicon spatula until they have set.
4. Place the eggs onto a serving plate and divide the
smoked salmon between the serves and place on
top of the eggs.
5 minutes
5 minutes
Lemon ricotta pancake
Makes 10
Preparation time
Cooking time
Lemon syrup
4 tbsp lemon juice
4 tbsp caster sugar
2 tsp honey
Pancakes
6 eggs, separated
3tbsp. caster sugar
1 L cup ricotta
½ cup plain flour
2 tsp lemon zest
Pinch salt
60g butter, melted
Extra ricotta for serving
For the syrup
Place ingredients into a small saucepan and bring to
the boil. Put aside until pancake are ready.
Pancakes
1. Pre heat the pancake maker until the READY light
is illuminated.
2. Using an electric mixer, beat the egg whites to a
soft peak, add the sugar and continue to beat until
the egg whites are glossy and firm peaks form.
3. In a separate bowl whisk the egg yolks until pale
and then add the ricotta, flour, zest and salt. Add
the melted butter to the yolk mixture and stir until
combined.
4. Fold through ¼ of the egg whites to bring the egg
yolk mixture and egg white mixture to similar
consistencies, and then fold through the remaining
egg whites.
5. Lightly spray the pancake wells with canola spray
and place L cup of prepared pancake batter into
each recessed pancake cooking well.
6. Close and lock the lid and adjust the timer to
4 minutes. Remove using a silicon spatula and
continue until the remaining batter is depleted.
7. Serve with extra ricotta and lemon syrup.
8 minutes
15 minutes
11
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