Ingredients:
1 cup self raising flour
1 1/2 cup plain flour
3 eggs (lightly beaten)
approx 2 cups of nuts (when I made it, I used around 1 1/2 cups macadamia and 1/2 cup walnuts)
lemon zest from 1 lemon
some lemon juice (~1 tea spoon)

Method:
1. sift self raising flour and plain flour into large bowl
2. combine eggs, lemon zest and a little bit of lemon juice (to give some moisture)
3. combine the above into the flour mixture
4. when nearly combined, knead until it comes a dough
5. knead nuts into the dough
6. split dough into 2 long doughs, width of around 4 inches, thickness of around 1 inch
7. bake in oven for 15 mins
8. take out dough, cool for 5 mins, then cut each dough into thin slices
9. lay the slices flat on the baking tray, bake for a further 10-15 mins or until slices are dry
10. done! these can be kept for up to 3 weeks if placed in an air-tight sealed container :)

Recipe makes 2-3 slices of ~12cm diameter pancakes. Ingredients can be adjusted to your liking, increase proportionately to make more pancakes.

Ingredients:
1 egg
3 table spoons self-raising flour
1/3-1/2 cup buttermilk
1-2 table spoons honey

Method:
1. Lightly whisk egg
2. Sift flour into bowl, add egg, buttermilk, honey and mix it all
3. Using a non-stick frying pan over medium heat, lightly grease with oil/butter when pan is hot
4. Scoop 1-2 table spoons of batter onto pan
5. Cook pancakes on the first side until small bubbles appear (1-2 min or less)
6. Flip over and cook another 1-2 min or less
7. Ready to eat!

Add Maple Syrup to achieve “McDonald’s Hot Cakes” effect. The Green’s brand maple syrup is watery and goes well with these pancakes. Enjoy!

Recipe makes around 18 standard size muffins, depending on how much mixture you pour into the baking tray cups.

Ingredients:
2 bananas (add more/less if desired)
2 cups self-raising flour
1/2 cup honey
1 egg
3/4 buttermilk

Method:
1. Preheat oven to 180 degrees celsius
2. Mash bananas in a bowl
3. Mix honey, egg (lightly beaten), buttermilk – either in a separate bowl or together with the mashed bananas
4. Sift self-raising flour into large bowl
5. Create a well in the centre of the flour, and pour the wet mixture into the dry
6. Slowly mix by folding using a wooden spoon – do not overmix, mixture should still be lumpy
7. Pour or spoon mixture into baking tray cups
8. Bake in oven for 25-30 minutes and it’s done!

TOO EASY!!

Exception would be Ichiban-boshi at Gold Coast, 日本の味。。。

Going out now~ to deliver the freshly baked muffins~ and to work on the 2 church grant proposal with Carlos, and youth web site design. Hopefully we’ll get things done tonight…