She does not do a bulk cook up of a month's worth of dinners however she does bulk cook morning and afternoon tea items. Here is the interview from this morning.
This morning I cooked up a big batch of her pikelet recipe and made pikelets for the freezer. Often I will mix up the ingredients before I pick the kids up from school and cook them when we get home or on the weekends I get the kids to whip up a batch for morning tea. Her recipe has a cup of sugar in it however this is a really large recipe and made about 45 pikelets. Having them in ziplock bags in the freezer is very convenient. If you were doing this for afternoon tea to eat and didn't want to freeze any for school lunches etc. I would do half the recipe.
PIKELETS (makes about 45 pikelets)
- 1 cup of Sugar
- 2 cups of Milk
- 3 cups of Self Raising Flour
- 4 Eggs
- 1 Teaspoon of Vanilla Essence
- Beat eggs, vanilla and sugar in a large bowl with a whisk.
- Add milk and flour alternately and mix until smooth.
- Cook spoonfuls in a warm buttered pan (not hot) until bubbles form on the surface then flip and cook until golden.
- Serve with butter and Golden Syrup or Jam.
- Use a whisk to ensure the mixture is light and fluffy.
- If you have time to leave the mixture to rest for 20 mins before cooking it's good to eliminate any flour balls or lumps
I also bought myself a pan from Aldi this week for $9 so that we can get our pikelets an even size. Not that this matters however it means you can fit in 7 at a time whereas when we do them in a normal fry pan we seem to only be able to make 4 at a time. I didn't need this pan and tossed up if I should another another item in the kitchen however we've used it twice this week and I'm really happy with it. Our design has a smiley face on it and the other one was more of a waffle effect.