Serves 4

Ingredients
3 C flour
1/2 potato, peeled, grated
5 eggs
2 C water
3 green cabbage leaves, shredded
100 g bean shoots, trimmed
6 green onions, sliced
100 g button mushrooms, sliced
2 T olive oil
6 rashers bacon, rind removed, halved
2 T Japanese soy sauce
1/2 C mayonnaise

Method
1. Mix together flour, potato, 1 egg, a pinch of salt and enough water to form a batter the consistency of thickened cream.
2. Add cabbage, bean shoots, green onions and mushrooms.
3. Heat a little oil in a frypan over medium-low heat. Spoon one-quarter of mixture per pancake into frying pan. Cook for 10 minutes.
4. Make a hole in the middle of each pancake and crack an egg into the hole. Arrange bacon over egg and cook a further 5 minutes.
5. Turn pancake over and cook for 10 to 15 minutes or until bacon is crisp and pancake is cooked through.
6. Combine soy sauce and mayonnaise. Serve pancakes with sauce.

Ingredients
125 g butter, softened
1/2 C brown sugar
2 eggs
2 T golden syrup
1 3/4 C plain flour
1/2 C self-raising flour
2 t ground cinnamon
1/2 t bicarb soda
cinnamon sugar, for dusting

Method
1. Using an electric mixer, cream butter and sugar until pale. Add 1 egg and golden syrup.
2. Add flours, cinnamon and soda. Mix well. Knead on a floured surface.
3. Refrigerate 30 minutes.
4. Preheat oven to 170ºC.
5. Roll out dough until 1/2 cm thick and cut into shapes.
6. Beat remaining egg and brush shapes with egg.
7. Sprinkle with cinnamon sugar.
8. Bake for 10-12 minutes or until golden brown.

Makes 15

Ingredients:
2 1/2 C S.R. flour
2 T caster sugar
60 g butter, chopped
1 C buttermilk

Method:
1. Preheat oven to 220°C. Line a flat baking tray with baking paper.
2. Combine flour, sugar and butter in a large bowl until mixture resembles breadcrumbs.
3. Add buttermilk and combine gently until dough almost comes together.
4. Turn onto a lightly floured surface
5. Knead gently (no more than 5 times) to bring dough together. Roll out until 2cm thick. Dip a 5cm round cutter into flour to prevent dough sticking. Cut out as many scones as possible (about 9).
6. Gently press remaining dough together. Roll out until 2.5cm thick (scones cut from second and third batches won't rise as high as those from the first batch, so start with thicker dough). Cut out as many scones as possible.
7. Place scones 1cm apart on prepared tray. Bake for 15 to 17 minutes or until light golden and hollow when tapped on top.
8. Serve hot with jam and cream.