Buttermilk and Lemon Baked Hotcakes 

This weekend has been a little topsy turvy with my son having his tonsils out, so breakfast this weekend was a quick and rushed affair.  I had been dreaming about something sweet and delicious to have when we got home and pancakes are always a family favourite and a dish that you can change to your own tastes.

I had been dreaming of the hotcakes that you get at a local cafe in Richmond Top Paddock they are quite well known on the cafe scene and are quite often replicated in other cafes in Melbourne.

These are my take on Top Paddocks delicious hotcakes.  I hope you all give them a try and love them as much as I do.

They are best made in little individual fry pans as they are the perfect size to make the exact size hotcake.  I picked mine up from Big W but I have also seen them at Woolworths and Harris Scarfe (in Australia).

IMG_3822

INGREDIENTS

2 cups plain flour

2 teaspoons baking powder

pinch of salt

1/4 cup brown sugar

1 3/4 cups buttermilk

2 eggs, lightly beaten

1 teaspoon vanilla bean paste or extract

zest of 1 lemon

METHOD

  1. Preheat your oven to 180c
  2. Sift flour, baking powder, lemon zest and salt into a bowl.  Stir in the sugar.  Whisk the buttermilk, vanilla, eggs in a jug with a fork.  Using a large spatula, stir the wet ingredients into the dry ingredients and mix until just combined and there is no lumps.
  3. Heat one or two small no -stick fry pan over medium heat until hot.  Spray the pan lightly with some non-stick spray.  Using a 1/3 cup measure per hotcake, spoon into each pan and cook for 2 minutes or until bubbles appear on the surfaces.
  4. Place the pans into the oven for a further 3-4 minutes or until cooked through and golden.  Remove from the pans onto a plate and place into the oven the keep warm.
  5. Repeat with the remaining batter.
  6. Serve with your favourite toppings

Have fun and enjoy making these delicious hotcakes – Happy Cooking 🍴

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