Fluffy Buttermilk Hotcakes
These are our go-to hotcakes: simple, but with a few twists that make them oh-so gorgeous. Why go out to brunch when you can stay in and have these?
INGREDIENTS
1 ¼ cup plain flour
3 tablespoons caster sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup buttermilk
2 tablespoons melted butter
1 teaspoon vanilla extract
1 large egg, separated
extra butter for cooking
METHOD
Combine all the dry ingredients in a large bowl.
Whisk the buttermilk, melted butter, vanilla extract and the egg yolk together.
In another bowl, whisk the egg white to firmish peaks.
Add the wet ingredients to the dry ingredients and stir to combine. Gently but thoroughly fold in the egg white, keeping as much air in the batter as possible.
To cook: Heat a knob of butter in a large non-stick sauté pan over a medium heat. Add ¼ cups of batter and cook until small holes appear in the surface. Turn over and cook for 1-2 minutes, or until puffed and golden and they feel firm to the touch.
Keep the hotcakes warm in a low oven on a cooling rack and repeat with the remaining batter.
Makes 6 medium hotcakes
Additions to batter:
Blueberries and a pinch of cinnamon
Raspberries and a pinch of nutmeg
Lemon zest
Serving suggestions:
Maple syrup, golden syrup or honey
Crispy bacon, sliced bananas, fresh berries, sliced stone fruit, roasted apples or pears, yoghurt, crème fraîche, sour cream, mascarpone
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.