What's Cooking

EAT-IT-BY-THE-SPOONFUL CAKE ICING

Allow 250 grams of cream cheese to soften in a bowl a little, then beat with electric beaters until smooth.
Melt 125 grams of milk chocolate & beat that into the cream cheese, along with 2 cups of icing sugar.
Beat mixture until smooth. Set in the fridge until it's firm enough to spread on your cake or cupcakes.
YUM!!

This icing does not like hot or humid weather, and does need refrigerating.
The quantity makes enough to generously cover a big cake, with some over.
We like to spread some on a plain sweet biscuit and have with a cuppa ☺

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REALLY FANTASTIC PANCAKES

Sift 2 cups of plain flour with 3 teaspoons of baking powder & a pinch of salt.

Whisk in 2 beaten eggs, 1½ cups of milk, 1/3 cup of sugar and 75 grams of melted butter.

Sizzle some extra butter in a non-stick pan, & pour in batter to desired size.

Flip when bubbles appear & cook until golden.

Enjoy with your favourite topping...

OK, so this is copied word-for-word from the recipe I have. These pancakes rise a little & are a 
lovely fluffy texture. If you want to make a stack, I suggest 2 - 3 dessert spoons of the mix 
per pancake - this will make a good size. 
Make sure you pan is well pre-heated, but not too hot.

Why not make a stack, served with maple syrup & ice cream as a dessert?...

Another delicious topping is a little bacon & a smidge of maple syrup... try it! 

Also, you could  toss in some dried fruit, mashed banana or apple slivers...