Cinnamon Buttermilk Hotcakes

, from Issue #30, page 70. September, 2015
Photography Aaron McLean.
    Cinnamon Buttermilk Hotcakes

    Serves: 4-6

    INGREDIENTS

    Hot cakes
    2 cups self raising flour
    ½ teaspoon salt
    ½ teaspoon cinnamon
    4 tablespoons brown sugar
    2 eggs, separated
    400 ml buttermilk

    To finish
    butter for cooking
    plain, Greek-style yoghurt
    honey or honey comb
    fruit and bacon if desired

    METHOD

    Sift the flour, salt, cinnamon and sugar into a bowl. Combine the egg yolks and buttermilk in another bowl then whisk it into the flour ensuring there are no lumps.

    Beat the egg whites to soft peaks and using a large metal spoon, gently fold into the batter.

    Heat a little butter in a non-stick sauté pan. Add the batter in ¼ cupfuls and cook until small holes appear in the surface. Turn over and cook for 1 more minute. Keep the pancakes warm in a low oven and repeat with the remaining batter. Place a couple of hotcakes on each serving plate, drizzle over some honey or place a piece of honey comb on top and let the honey drizzle out of it. Serve with yoghurt, fruit and bacon.

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