Making hotcakes for more than two people can be quite a time-consuming task. This one-pan method gives a super light and fluffy texture and is so quick and easy it’ll become a firm favourite.
Serves: 4-6
INGREDIENTS
1½ cups coconut cream
1 tablespoon apple cider vinegar
1½ cups brown rice flour
¾ cup ground almonds (almond meal)
1½ tablespoons cornflour
½ cup caster sugar
4 teaspoons baking powder (see Cook’s note)
½ teaspoon each baking soda, sea salt and ground mixed spice
3 large eggs
1 teaspoon vanilla extract
½ cup shaved or shredded coconut
METHOD
Equipment: Grease a 24cm x 32cm tin and fully line with baking paper.
Preheat the oven to 180°C fan bake.
Stir the coconut cream and vinegar together and set aside for 5 minutes.
Combine all the dry ingredients in a large bowl.
Whisk the eggs and vanilla into the coconut cream mixture then quickly but gently fold into the dry ingredients. Pour into the tin and spread evenly then scatter over the coconut. Bake for about 11-12 minutes, or until the pancake is lightly golden and springs back in the centre when gently pressed with your finger.
To serve: Cut the warm hotcake into the desired size and serve with your favourite toppings. Serves 4-6 Serving suggestions: Fresh berries, stone fruit, passionfruit in syrup, maple syrup, sour cream, crème fraîche or mascarpone.
Cook’s note: The 4 teaspoons of baking powder are correct. Along with the baking soda, it reacts quickly to the vinegar in the coconut milk to give the hotcake a light, fluffy texture.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.