Grade 8 Foods classes have been investigating the Australian Dairy Industry and preparing recipes containing a range of dairy products. This week we cooked buttermilk pancakes served with vanilla yoghurt and fresh strawberries. The acidity in buttermilk helps to create a more moist and fluffier pancake. We used vinegar and milk as an easy substitute for the buttermilk, but also experimented with the process of churning cream into butter and its by-product; buttermilk.

The school lunch program apple crumble is always a winner amongst students. We serve it with ready made custard, but if you want to take it a step further, try making your own!