Cinnamon Buttermilk Hotcakes

, from Issue #30. September, 2015
Photography by Aaron McLean.
Cinnamon Buttermilk Hotcakes

Serves: 4-6


Hot cakes
2 cups self raising flour
½ teaspoon salt
½ teaspoon cinnamon
4 tablespoons brown sugar
2 eggs, separated
400 ml buttermilk

To finish
butter for cooking
plain, Greek-style yoghurt
honey or honey comb
fruit and bacon if desired


Sift the flour, salt, cinnamon and sugar into a bowl. Combine the egg yolks and buttermilk in another bowl then whisk it into the flour ensuring there are no lumps.

Beat the egg whites to soft peaks and using a large metal spoon, gently fold into the batter.

Heat a little butter in a non-stick sauté pan. Add the batter in ¼ cupfuls and cook until small holes appear in the surface. Turn over and cook for 1 more minute. Keep the pancakes warm in a low oven and repeat with the remaining batter. Place a couple of hotcakes on each serving plate, drizzle over some honey or place a piece of honey comb on top and let the honey drizzle out of it. Serve with yoghurt, fruit and bacon.