Click the link below to view the basic knife skills power point from class 1
Click the link below to view class 2 Power Point:
Class 3 recipes:
Best Fluffy Pancakes
Look no further because a steaming stack of perfectly soft, Best Fluffy Pancakes are right here! Weekends will never be the same again!
Servings: 12 pancakes
2 cups all purpose | plain flour
1/4 cup granulated sugar or sweetener
4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups milk (plus up to 1/4 cup extra if needed)
1/4 cup butter , melted
2 teaspoons pure vanilla extract
1 large egg
Combine together the flour, sugar (or sweetener), baking powder, baking soda and salt in a large-sized bowl. Make a well in the centre and add the milk, slightly cooled melted butter, vanilla and egg.
Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Mix together until smooth (there may be a couple of lumps but that’s okay).
(The batter will be thick and creamy in consistency. If you find the batter too thick — doesn’t pour off the ladle or out of the measuring cup smoothly — fold a couple tablespoons of extra milk into the batter at a time until reaching desired consistency).
Set the batter aside and allow to rest while heating up your pan or griddle.
Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan. Pour ¼ cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup.
When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.
Serve with honey, maple syrup, fruit, ice cream or frozen yoghurt, or enjoy plain!
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan
In a blender, combine all of the ingredients and pulse for 10 seconds.
Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
Heat a small non-stick pan.
Add butter to coat.
Pour 1 ounce of batter into the center of the pan and swirl to spread evenly.
Cook for 30 seconds and flip.
Cook for another 10 seconds and remove to the cutting board.
Lay them out flat so they can cool.
Continue until all batter is gone.
After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months.
When using frozen crepes, thaw on a rack before gently peeling apart.
Homemade Belgian Waffle Recipe
This Homemade Belgian Waffle Recipe is easy and makes delicious, authentic, Belgian waffles! These waffles are perfectly crisp and golden on the outside while being light and fluffy on the inside!
1 1/4 Cups All Purpose Flour
1/2 Tablespoon Baking Powder
1 1/2 Tablespoons Sugar
1/4 Teaspoon Salt
1/2 Teaspoon Cinnamon
1 Large Egg Separated
1/4 Cup Vegetable Oil
1 Cups Milk
1/2 Teaspoon Vanilla Extract
Preheat your waffle iron, spray with non stick cooking spray and set aside.
In a large bowl whisk together the flour, baking powder, sugar, salt, and cinnamon.
In a medium bowl beat the egg whites with a hand mixer until stiff peaks form. Set aside.
In a separate medium bowl mix together the egg yolks, vegetable oil, milk, and vanilla extract.
Add the egg yolk mixture to the dry ingredients and mix well.
Fold in the egg whites.
Pour the batter onto your hot waffle iron and cook according to manufacturer’s directions
Serve immediately with butter, syrup, powdered sugar or any other favorite toppings.