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
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.
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.