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Potato rosti
Makes 10
Preparation time
Cooking time
5 medium potatoes, peeled and grated
30g butter, melted
3 sprigs thyme, leaves picked and chopped
Salt and pepper
1. Mix the ingredients together.
2. Pre-heat the pancake maker until the green
READY light illuminates.
3. Place 80g of grated potato mix into each well and
close the lid.
4. Adjust the timer to 10 minutes.
5. When ready remove using a silicon spatula and
continue until the mix is depleted.
6. Serve.
12
10 minutes
10 minutes
Rhubarb and custard
pancakes
Makes 8 pancakes
Preparation time
Cooking time
1 bunch rhubarb, cleaned and cut into 10cm lengths
1 tbsp. brown sugar
2 tbsp. caster sugar
20g butter, cut into cubes
¼ cup white wine
Pinch cinnamon
1 tsp. vanilla essence
Pancake batter
1 ½ cups self-raising flour
¼ tsp. bi carbonate soda
2 tbsp. caster sugar
1 cup milk
2 eggs
40g butter, melted
1 tsp. lemon juice
½ cup store bought thick custard
½ cup maple syrup
1. To cook the rhubarb – Pre-heat oven to 180°C. Lay
the rhubarb lengths neatly onto a tray lined with
baking paper. Sprinkle the brown sugar and caster
sugar evenly over the rhubarb, then drizzle the white
wine and vanilla essence over the rhubarb and evenly
place the butter cubes on the rhubarb. Place in the
oven for 20 minutes. Remove and set aside to cool.
2. For the pancake batter - Place the flour, bi-carbonate
soda and caster sugar into a large bowl. Add the milk,
eggs and lemon juice and stir to combine. Let rest for
10 minutes.
3. Pre-heat the pancake maker until the READY light is
illuminated.
4. Lightly spray the pancake maker and place ¼ cup of
pancake batter into each well, 1 tbsp. of custard and
3-5 lengths of rhubarb. Place a little square of baking
paper on the top of the pancake so that the rhubarb
does not stick to the top and close the lid. Adjust the
timer to 2 minutes.
5. Remove using a silicon spatula and continue until
the remaining batter is depleted.
6. Serve with maple syrup and remaining rhubarb.
10 minutes
25 minutes
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