Buttermilk Hotcakes with Cider-Glazed Apples and Crème Fraiche
Photography Manja Wachsmuth.
Light and fluffy hotcakes are delicious paired with apples and tart crème fraiche and make a great weekend treat.
INGREDIENTS
2 cups plain flour
2 teaspoons baking powder
½ teaspoon sea salt
½ teaspoon ground nutmeg
⅓ cup caster sugar
400ml buttermilk
4 tablespoons melted
butter, cooled
2 large eggs, size 7, separated
butter, for cooking
To serve
Cider Glazed Apples, recipe below
crème fraiche or mascarpone
icing sugar and maple syrup, optional
Cider-Glazed Apples
2 cups apple cider
2 tablespoons brown sugar
Compote
6 braeburn apples, peeled, cored and diced 2cm pieces
1 tablespoon butter
½ teaspoon ground cinnamon
⅓ cup golden sultanas or raisins
finely grated zest and juice 1 lemon
2 tablespoons honey
METHOD
Put the flour, baking powder, salt, nutmeg and the sugar in a large bowl and stir together. Make a well in the centre and add the buttermilk, butter and the egg yolks and stir until only just combined. Add the egg whites (not whisked) and stir until combined.
Heat a little butter in a large sauté pan. 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 they feel firm to the touch. Keep the pancakes warm in a low oven on a cooling rack and repeat with the remaining batter.
To serve: Stack hotcakes with the cider apples and crème fraiche, pour over maple syrup and dust with icing sugar, if using. Makes 12
Put the cider and brown sugar in a large saucepan and bring to the boil, stirring to dissolve the sugar. Cook at a fast boil until reduced to ¼ cup, about 10–15 minutes. Tip into a bowl and set aside.
Compote: Place all of the ingredients in a large saucepan and cook until the apples are tender but still holding their shape.
Stir the apple syrup through the compote just before serving.
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