Raspberry and lime hotcakes with lime and cinnamon butter

Method

• 1
  Sift the flour, sugar and baking powder into a medium bowl. Make a well in the centre. Whisk the egg, buttermilk, milk and lime rind together in a jug. Add to the flour, in batches, whisking between each batch, until a smooth batter forms. Cover with plastic wrap and set aside for 30 minutes to rest.
• 2
  Add raspberries to batter and gently fold to combine. Melt 1 tsp of the butter in a small, shallow non-stick frying pan over medium heat. Spoon about 1/3 cup of batter into the pan to form a 10cm diameter hotcake. Cook for 2 minutes or until bubbles have risen to the surface and the pancake is golden underneath. Turn with a spatula and cook for a further 1 minute or until just cooked.
• 3
  Transfer to a plate and cover with foil to keep warm. Repeat with remaining batter, re-greasing pan before each batch, to make 8 hotcakes.
• 4
  Meanwhile, use and electric mixer to beat remaining butter, sugar and cinnamon until pale and creamy.
• 5
  Divide pancakes among serving plates. Dollop with cinnamon butter and top with extra raspberries and lime zest.