Ingredients
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2 cups (300g) self-raising flour
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2 tbs caster sugar
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1/2 tsp baking powder
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1 egg, lightly whisked
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1 1/2 cups (375ml) buttermilk
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1/2 cup (125ml) milk
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2 tsp finely grated lime rind
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1/2 cup frozen raspberries
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100g butter, softened
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2 tbs brown sugar
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1 tsp ground cinnamon
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Extra raspberries, to serve
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Lime zest, to serve
Method
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1Sift 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.
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2Add 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.
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3Transfer to a plate and cover with foil to keep warm. Repeat with remaining batter, re-greasing pan before each batch, to make 8 hotcakes.
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4Meanwhile, use and electric mixer to beat remaining butter, sugar and cinnamon until pale and creamy.
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5Divide pancakes among serving plates. Dollop with cinnamon butter and top with extra raspberries and lime zest.
Source: taste.com.au
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