Culture Street

This is a pretty tricked up breakfast Ė perfect for those who think dessert usually comes too late in the day. You could make these hotcakes even more indulgent with a scoop of ice cream, or skip the fancy toppings and just dress them with a little brown sugar, a generous squeeze of lemon and some yoghurt. You can also cook the mix in a bigger pan and make two large hotcakes to share, or halve the recipe if your needs arenít as great.

SERVES 4

INGREDIENTS
450 ml milk
60 g unsalted butter, melted 2 eggs, separated
1 teaspoon vanilla extract 300 g plain flour
80 g caster sugar
3 teaspoons baking powder 2 pinches of salt flakes
thick natural yoghurt,to serve
2 handfuls of bright green pistachio kernels, smashed
using a mortar and pestle pashmak (Persian fairy floss),to serve (optional)

ROASTED RHUBARB & STRAWBERRY
1 bunch of young rhubarb, trimmed and cut into 3-cm lengths
250 g strawberries, whole and unhulled
130 g caster sugar
2 teaspoons rosewater

Preheat the oven to 180įC fan-forced (200įC conventional).

For the roasted rhubarb, add the rhubarb, strawberries and sugar to a large ceramic or enamel baking dish, toss briefly and spread out evenly. Set aside for 10 minutes before roasting in the oven for
20 minutes.

Tip the strawberries, rhubarb and any syrup into a large bowl, pour over the rosewater and set aside.
For the hotcakes, add the milk, melted butter, egg yolks and vanilla to a jug and stir until combined.
Add the eggwhites to a medium bowl and whisk until fluffy.

Dry whisk the flour, sugar, baking powder and salt in a large bowl to break up any clumps. Make a well in the centre and add the milk mix while whisking constantly to form a smooth batter. Using a spatula, carefully fold in the whipped eggwhite until combined.

Preheat two small, ovenproof frying pans in the oven for 2 minutes. Grease with a little butter or spray with oil and add a quarter of the batter to each pan. Bake for 10 minutes until lightly golden. Once cooked, loosen the edges and slip the hotcakes onto warm plates. Repeat for the remaining batter.
Dress the hotcakes with the roasted strawberries and rhubarb, drizzle over some syrup and dollop on some yoghurt. Finish with the pistachios and pashmak (if using).

New Kitchen - cover imageRecipe and images taken from New Kitchen by Karen Martini, published by Pan Macmillan, $44.99. Buy the book here.

You Might Also Like

Food

Recipe: Nori-crusted salmon

Iím a huge salmon lover, so Iím always looking for new ways to prepare and serve it. Here Iíve teamed it with nori, and its salty sea flavour works perfectly...

On January 27, 2017

Film review: G. I. Joe: Retaliation

By Sophia Whitfield

On March 28, 2013

Food

Banana & Date Cake

PREP: 15 mins

On June 23, 2017
 

The Hunger Games: Catching Fire review

By Sophia Whitfield

On November 21, 2013

Quotes

Quote of the Day from Tim Winton

On February 21, 2014

Food

Chicken escalopes with figs and cider

This is the kind of supper we might have when itís too hot to turn on the oven and we've tired of barbecues. The result is a rather fancy little...

On April 11, 2014
 
Copyright © 2012 - 2019 Culture Street
Contact: info@culturestreet.com.au