Buttermilk Hotcakes

Buttermilk hotcakes

Serves 4

Tall, fluffy pancakes make the best breakfast, especially when they’re drizzled with maple syrup. Make them extra special with a berry relish and edible flowers.

Gather

FOR THE BERRY RELISH

  • 2 cups fresh or frozen berries
  • 1/4 cup caster sugar
  • 1/4 cup (60ml) maple syrup
  • 1 teaspoon cornstarch

FOR THE MAPLE BUTTER

  • 80g butter, softened
  • 2 tablespoons maple syrup

FOR THE PANCAKES

  • 2 cups gluten free all purpose flour
  • 2 teaspoons baking powder
  • 2 lemons, rinds finely grated
  • 1 vanilla bean, seeds scraped
  • 4 eggs, separated
  • 1/4 cup maple syrup
  • 300 ml buttermilk
  • 1/4 cup coconut flakes, to serve
  • 1/4 cup pistachios, to serve
  • Edible flowers, to serve

Make

FOR THE BERRY RELISH

  1. To make the berry relish, combine the cornstarch with a tablespoon of water and set aside.
  2. Place berries, sugar and maple syrup in a saucepan and simmer over a low heat for 3 minutes until berries have softened. Slowly add cornstarch mixture and cook, stirring continuously until compote is thick and glossy, about 1-2 minutes.
  3. Set aside.

FOR THE MAPLE BUTTER

  1. To make the maple butter, place the butter and maple syrup in a bowl and stir to combine.
  2. Cover and refrigerate until ready to use.

FOR THE PANCAKES

  1. To make the pancakes, combine the flour, baking powder, lemon rind and vanilla seeds in a bowl.
  2. Whisk egg yolks, maple syrup and buttermilk until combined, add to flour mixture and mix until smooth.
  3. In a separate bowl, use a hand mixer to whisk egg whites and a pinch of salt until soft peaks form, and then fold through flour mixture.
  4. To cook the pancakes, heat a lightly greased large non-stick frying pan over low heat. Cook 1/3 of a cup of the mixture, in batches, for 3-4 minutes each side or until puffed and golden.

Notes

Serve warm hotcakes with berry relish, a dollop of maple butter, coconut flakes, crushed pistachios and edible flowers.