Whilst thinking of what to prepare, I recalled the ricotta hotcakes that I had at Bill's when holidaying in Sydney more than a month back. I've always wanted to try making them because D liked them so much.
Bill Granger's famous recipe calls for the all essential ricotta but I couldn't find it at my friendly neighbourhood store. In its place, I added dried cranberries. I also added a little bit of maple syrup to the batter just to give it the fragrance and a tiny bit of sweetness to its otherwise, sugarless batter. Instead of milk, I used buttermilk as I've read that it makes the hotcakes taste better. As a result, the baking powder had to be replaced with baking soda to neutralise the acidity in the buttermilk. I also smashed a Cadbury Crunchie Bar and mixed it together with butter as some websites had suggested, to make the butter for the hotcakes. Bill's hotcakes recipe is a great base and I say, be creative with the ingredients. Most likely, you won't go wrong.
Cranberry Hotcakes with Chocolate Honeycomb Butter & Maple Syrup (makes 8 hotcakes)
handful of dried cranberries
1 tbsp maple syrup
¾ cup buttermilk
4 eggs, seperated
1 cup plain flour
1 tsp baking soda
pinch of salt
butter, for cooking
chocolate honeycomb butter
bananas, sliced (optional)
dried cranberries (optional)
Chocolate Honeycomb Butter
150g unsalted butter, softened
50g Cadbury Crunchie Bar, smashed
- Prepare the butter first. Mix the softened unsalted butter with the smashed Crunchie Bar and store in the refrigerator. If you like a bit of crunch when eating the hotcakes, smash the Crunchie Bar coarsely.
- Place the maple syrup, buttermilk and the egg yolks in a mixing bowl and combine well.
- Sift the flour, baking soda and salt together into a bowl and add to the buttermilk mixture. Mix until combined.
- Place the egg whites in a clean dry bowl and beat until stiff peaks form. Fold the egg whites through the batter in 2 batches.
- Fold the dried cranberries into the batter gently.
- Lightly grease a non-stick frying pan with a little bit of butter and drop approximately 3 tbsps of batter per hotcake into the pan (I used a small non-stick pan usually used for frying sunny side-ups). Cook over low to medium heat until both sides of the hotcakes turn light golden brown.
- Transfer to a plate and assemble with sliced bananas, dried cranberries, the chocolate honeycomb butter and a splash of maple syrup. Be careful not to drench the hotcakes with the syrup as the butter already gives it quite a bit of sweetness.