New Idea

Buttermilk and Apple Hotcake

Serves 8, Prep and Cook 50 mins


2 medium firm red apples 1 tblsp lemon juice

1 tsp ground cinnamon ½ tsp mixed spice

¼ cup firmly packed

brown sugar Vanilla yoghurt and

maple syrup, to serve


2 cups self-raising flour ¾ cup firmly packed

brown sugar

1¼ cups buttermilk 125g unsalted butter, melted 3 eggs

1 To make hotcake batter, sift flour into a large bowl. Stir in sugar. Whisk buttermilk, butter and eggs in a large jug. Add to flour mixture. Whisk until smooth. Press plastic wrap onto surface of batter.

Refrigerat­e overnight.

2 Grease a 19cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 3cm above long sides.

3 Next morning, cut apples into quarters. Remove and discard core, thinly slice. Place in a large bowl with juice, spices and sugar. Toss to combine.

4 Spoon batter into prepared pan. Smooth top. Arrange the apple slices, slightly overlappin­g, in four rows across the width of the pan.

5 Cook in a moderate oven (180C) for about 30 minutes, or until a skewer inserted into centre comes out clean. Stand for 10 minutes.

6 Lift cake from pan. Cut into slices. Serve warm with yoghurt and maple syrup.

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