This gourmet interpretation of a classic breakfast will get the day off on a sweet note.
Ingredients
- 2 cups (300g) self-raising flour
- 1/2 teaspoon baking powder
- 2 tablespoons caster sugar
- 1 egg
- 1 1/2 cups (375ml) buttermilk
- 1/2 cup (125ml) milk
- 500g fresh mixed berries
- 1 vanilla bean, split
- 2 tablespoons caster sugar, extra
- 40g butter
- Maple syrup, to serve
Method
- Step 1Sift the flour, baking powder and sugar into a medium bowl. Make a well in the centre. Whisk the egg, buttermilk and milk together in a jug. Add to the flour a little at a time and use a whisk to stir until a smooth batter forms. Cover with plastic wrap and set aside for 30 minutes to rest.
- Step 2Meanwhile, combine the berries, vanilla bean and sugar in a large bowl. Gently toss to combine. Set aside for 1 hour to macerate.
- Step 3Melt 1 teaspoon of the butter in a small, shallow non-stick frying pan over medium-high heat until it sizzles. Spoon about 1/4 cup of batter into the pan to form a 10cm hotcake. Reduce heat to medium and cook for 2 minutes or until bubbles have risen to the surface and the pancake is golden underneath. Turn with a spatula and cook for a further 1 minute or until just cooked.
- Step 4Transfer to a plate. Cover with foil to keep warm. Repeat with remaining batter, greasing the pan before each batch, to make 8 hotcakes.
- Step 5Divide the pancakes among serving plates. Top with berries and drizzle with maple syrup. Serve immediately.
- High fibre
- High protein
Nutrition
2326 kj
Energy
14g
Fat Total
8g
Saturated Fat
8g
Fibre
17g
Protein
90mg
Cholesterol
876.72mg
Sodium
33g
Carbs (sugar)
87g
Carbs (total)
All nutrition values are per serve
Notes
Combine dry ingredients for the hotcakes in bulk in advance so you always have ‘Hotcake mix’ on hand. Simply add wet ingredients later.
- Author: Sarah Hobbs
- Image credit: Ian Wallace
- Publication: Notebook:
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