American pan cakes

These are a great late breakfast or lunch meal. High calorie content but very yummy, especially when service with bacon or sausage meat and golden syrup!



2 eggs
1 Pint of milk, soured with 3 or 4 tablespoons of vinegar
1 lb (454g) Self raising flour
2 Teaspoons caster sugar
3 Tablespoons cooking oil
3 Drops of vanilla essence



Make sure the milk has been soured for some time (1 hour or more).

Beat eggs well, add remaining ingredients and beat together but not so well that the lumps disappear. Cook immediately on a very hot griddle. Turn once.

Serve with butter and golden syrup. Goes well with bacon and sausage meat


Afghans are absolutely lovely as long as they are cooked carefully (not burnt). When we make these they tend to all be gone within two days.



170g of margarine (butter)
113g of caster sugar
142g of plain flour
2 Tablespoons of cocoa
57g of crushed cornflakes
½ cap full of vanilla
Melted chocolate to go on top of the biscuit



Cream margarine and sugar together. Mix in the flour, cocoa and cornflakes. Add vanilla and mix again. Place spoonfuls on a greased baking tray and cook in the oven @ 180C. Remove from oven when they look cooked, but not burnt – about 15 to 20 minutes. Remove from oven and cool on a wire rack. Coat with lumps of chocolate.