Nothing beats a warm hotcake on a cold winters morning, and The Broadsheet’s Cookbook, which was released last year has the secrets to our beautiful morning addition. Head to their website here to buy the book, with so many great restaurants apart of it, you’ll have your morning recipes sorted for the winter months ahead.
Makes 6 hotcakes
- 500g gluten-free flour
- 150g coconut flour
- 40g baking powder
- 2 teaspoons salt flakes
- 1 litre milk
- 4 eggs, beaten
- 150g butter, melted and warm
- 4 egg whites, cold
- 150g caster sugar
- canola spray
- 30g puffed quinoa
- edible flowers, to serve
- 1 punnet of micro basil, to serve
- 50ml agave syrup
- 200g mascarpone
- 125g blueberries
- 125g raspberries
- 150ml agave syrup
You will need two, or more, 18cm cast-iron skillet pans for this recipe.
Sift the flours, baking powder and salt into a large bowl. Slowly whisk in the milk and beaten eggs until combined. Whisk in the melted butter to form a smooth batter and refrigerate for 3 hours.
Preheat the oven to 200°C fan-forced (220°C conventional).
Once the batter has cooled, whisk the egg whites with an electric mixer on high speed. Gradually add the sugar until stiff peaks form. Place the skillet pans in the oven to preheat.
Gently fold the beaten egg whites into the batter.
Take the hot pans out of the oven and spray with canola spray. Pour the batter in halfway up the sides of the pans, about 2 cups for each skillet, and place in the oven for 18–20 minutes until the hotcakes rise and are golden brown. Keep warm and repeat with the remaining batter.
Meanwhile, for the sweet mascarpone, mix the agave syrup through the mascarpone until combined. To make the berry salad, put the berries and agave syrup in a bowl and toss gently.
To serve, spoon the sweet mascarpone into the middle of each hotcake, scatter the berry salad over the middle, sprinkle with puffed quinoa and garnish with the flowers and basil.