Wednesday, November 18, 2009

Buttermilk Hotcakes

This recipe was adapted from MasterChef Australia


125g plain flour
1 tsp baking powder
1 egg, lightly whisked
250ml buttermilk
80g butter, melted
4 tbsp caster sugar

pinch of salt 
1tsp vanilla extract
2 tbsp ricotta cheese or natural yogurt


  • Sift flour and baking powder into a mixing bowl. Add sugar and salt. Stir to combine.
  • Combine buttermilk, eggs, vanilla and butter.
  • Make a well in the centre of the dry ingredients and pour in the milk mixture. Using a hand-held mixer, beat until smooth. Fold in ricotta cheese.
  • Pour the batter into a jug and let it rest for 30 minutes.  If it is too thick, a little milk can be added. 
  • Lightly grease a frying pan over low heat.
  • Pour about ½ cup of batter into the pan and cook until small bubbles appear on the surface. Turn over the hotcake and cook for another minute or until golden and cooked through.
  • Remove from the pan and keep warm. Repeat with the remaining batter.
  • Place the hotcakes on serving plates. Top with a scoop of ice-cream and some fresh strawberries. Serve immediately.

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