hazelnut hotcakes with warm maple dates

  • ¾ cup (110g) self-raising (self-rising) flour, sifted
  • ½ teaspoon bicarbonate of (baking) soda, sifted 
  • ½ teaspoon baking powder, sifted 
  • ¼ cup (55g) caster (superfine) sugar 
  • ¼ cup (25g) hazelnut meal (ground hazelnuts) 
  • ¾ cup (180ml) buttermilk 
  • 2 eggs, separated 
  • unsalted butter, melted, for brushing 
  • 1 cup (180g) fresh dates, pitted and halved 
  • ¼ cup (60ml) maple syrup
  1. Place the flour, bicarbonate of soda, baking powder, sugar, hazelnut meal, buttermilk and egg yolks in a large bowl and whisk until smooth. 
  2. Place the eggwhites in a clean bowl and whisk until stiff peaks form. Fold the eggwhites into the flour mixture. 
  3. Place a large non-stick frying pan over medium heat. Brush with butter and reduce heat to low. Cook 2 tablespoons of the mixture, in batches, for 3 minutes each side or until golden brown. Set aside. 
  4. Place the dates and maple syrup in the pan and cook for 1 minute or until warm. Serve the hotcakes with the warm maple dates. Makes 10.
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