The Australian Women’s Weekly Food

Stack ’em up

BUTTERMILK PANCAKES

PREP + COOK TIME 30 MINUTES MAKES 12

2 cups (300g) self–raising flour
1/3 cup (75g) caster sugar
2 egg yolks
30g butter, melted
1 teaspoon vanilla extract
2 cups (500ml) buttermilk

You’re reading a preview, subscribe to read more.

More from The Australian Women’s Weekly Food

The Australian Women’s Weekly Food2 min read
Masthead
EDITOR Frances Abdallaoui EDITORIAL DIRECTOR ARE MEDIA BOOKS Sophia Young CREATIVE DIRECTOR Joshua Beggs FOOD EDITOR Sandy Goh CONTENT EDITOR Chanel Gellin SENIOR DESIGNERS Leisa Demerdash, Madeleine Wright CHIEF COPY EDITOR Georgia Moore COPY EDITOR
The Australian Women’s Weekly Food1 min read
Cooking Class
Best enjoyed immediately. Serve plain, with a sprinkle of caster sugar, drizzle of condensed milk or with your favourite curry sauce. These images will help boost your roti-making confidence. Combine sifted flour, salt, sugar and ghee in a large bo
The Australian Women’s Weekly Food1 min read
Pie In The Sky
Cooked pastizzi can be frozen for up to 2 months. Thaw in the fridge overnight. Reheat in the pie maker for 8 minutes. If you are using frozen fillo pastry, thaw the pastry in the fridge the night before. You can make these pies with dried figs or

Related Books & Audiobooks