Description
Yorkshire puddings: Preheat the oven to 200°C/Fan 180°C/Gas 6. Add 1 tsp of vegetable oil into each well of the tin, then place in the oven until smoking hot. Add 2 medium eggs and 200ml cold water in a bowl and mix. Gradually add the batter mix, whisking until smooth. Divide the mixture equally into the wells and bake for 20-30 mins or until well risen and golden. Pancakes: Empty the sachet contents into a bowl. Gradually add 1 medium egg and 280ml water and whisk to form a smooth batter. Heat 1/2 tsp of oil in a frying pan on a medium heat. Thinly coat the base of the pan with batter mixture and cook for 1-2 minutes or until the underside is golden brown. Turn the pancake over and cook for a further 1-2 minutes or until brown. Repeat until all the batter has been used. Coating batter: Empty the batter mix into a bowl and gradually add 175ml water, whisk until a smooth batter is formed. Use to coat fish, meat, fruit or vegetables and then fry in hot fat. Handy hint: For a crispy batter add 2 tsp baking powder to the dry mix. If coating fish replace the water with the same amount of beer. Appliances vary, these are guidelines only. Caution cook before eating. Do not eat raw. You will need For Yorkshire Pudding 2 medium sized eggs, 200ml cold water, 60ml (12 tsp) vegetable oil, ovenproof 12 hole pudding tray Or For pancakes 1 medium sized egg, 280ml (1/2pt) cold water, 15ml (3tsp) vegetable oil for greasing, frying pan Or For coating batter 175ml water.
