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Raspberry and lime hotcakes with lime and cinnamon butter

  • 0:10 Prep
  • 0:30 Cook
  • 4 Servings


  • 2 cups (300g) self-raising flour
  • 2 tbs caster sugar
  • 1/2 tsp baking powder
  • 1 egg, lightly whisked
  • 1 1/2 cups (375ml) buttermilk
  • 1/2 cup (125ml) milk
  • 2 tsp finely grated lime rind
  • 1/2 cup frozen raspberries
  • 100g butter, softened
  • 2 tbs brown sugar
  • 1 tsp ground cinnamon
  • Extra raspberries, to serve
  • Lime zest, to serve


  • 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.

Source: taste.com.au


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