These were scrumptious. They were like having pikelets with jam and cream, only the jam was on the inside of the pikelet. I wasn't particularly fond of the cinnamon spread so in the end I replaced it with whipped cream- the ultimate topping! From the July 2009 Recipe +.
I need to learn to cook on low.
(NB: not my picture. I will post mine later when the batteries charge.)
RASPBERRY HOTCAKES W/CINNAMON BUTTER
100g butter, plus extra to cook
2 tbs. maple syrup
1 tsp. ground cinnamon
2 cups plain flour
2 tsp. baking powder
2 tbs. sugar
1 3/4 cup butter milk
2 eggs, lightly beaten
1 cup frozen raspberries, thawed
1. Using an electric mixer beat 100g spread, syrup and cinnamon until combined. Spoon mixture onto a sheet of cling wrap or baking paper. Shape into a log, twist ends and seal. Freeze for 1 hour or until firm.
2. Sift flour, baking powder and a pinch of salt into a medium bowl. Stir in sugar. Using a fork, whisk buttermilk and eggs in a medium jug. Using a large metal spoon stir buttermilk mixture into dry ingredients until combined. Stir in 1/2 cup raspberries.
3. Heat a large frying pan over moderate heat. Brush pan with some of the extra spread. Using 1/4 cup batter for each hotcake, pour batter into 2 mounds in pan. Cook for 1-2 minutes or until golden underneath. Turn and cook for 1-2 minutes or until golden and cooked. Transfer to a plate. Cover to keep warm.
4. Stack hotcakes on plate. Top with cinnamon spread, allow to melt slightly. Top with remaining raspberries. Serve immediately.
0 comments:
Post a Comment