Caramelised-apple buttermilk hotcakes with cinnamon butter
- Ingredients
- 120g butter, at room temperature
- 80ml (1/3 cup) maple syrup
- 1 1/2 tsp ground cinnamon
- 225g (1 1/2 cups) self-raising flour
- 55g (1/4 cup, firmly packed) brown sugar
- 310ml (1 1/4 cups) Dairy Farmers buttermilk
- 2 eggs, lightly whisked
- 20g butter, extra
- 3 pink lady apples, cored, cut into wedges
- Melted butter, to grease
- Maple syrup, extra, to serve
Method
Preheat oven to 100°C. Use an electric beater to beat the butter until pale and creamy. Add the maple syrup and cinnamon and beat until combined. Cover with plastic wrap and place in the fridge for 30 minutes to chill.
Meanwhile, combine the flour and sugar in a large bowl. Make a well in the centre. Whisk together the buttermilk and egg in a jug. Gradually add the buttermilk mixture to the flour mixture, whisking constantly until a smooth batter forms. Cover with plastic wrap and set aside for 20 minutes to rest.
Melt the extra butter in a large non-stick frying pan over high heat until foaming. Add one-third of the apple and bake for 1-2 minutes each side or until golden brown. Transfer to a bowl. Repeat, in 2 more batches, with remaining apple.
Brush a small non-stick frying pan with a little of the melted butter and heat over medium-low heat. Arrange one-sixth of the apple over the base of the pan. Pour 125ml (1/2 cup) of the batter gently over the apple. Cook for 1 1/2-2 minutes or until bubbles appear on the surface and hotcake is golden underneath. Gently turn and bake for a further 1 minute or until golden. Transfer to a heatproof plate and cover with foil. Place in oven to keep warm. Repeat, in 5 more batches, with remaining melted butter, apple and batter, reheating the pan between batches.
Divide the buttermilk hotcakes among serving plates. Top with a dollop of the cinnamon butter and sprinkle with the extra maple syrup. Serve immediately.
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