This is a pretty tricked up breakfast – 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 aren’t as great.
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 180°C fan-forced (200°C 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
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).
Recipe and images taken from New Kitchen by Karen Martini, published by Pan Macmillan, $44.99. Buy the book here.
Serves 8 • 280 calories per servingOn June 26, 2015
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