Who doesn't love waking up late on Sunday morning and being greeted by a fresh stack of hotcakes, with pure maple syrup dripping down the sides? I mean who doesn't?
Hotcakes are the American version of the pancakes. Pancakes are thick big hotcakes. The most known thing of the pan-cakes family.
Hotcakes are small pancakes, that are often stacked with as many as 10 hotcakes.
Crepes are the french version of the pancakes. It is a thin, light big pancake, that is almost paper thin. Picklets are similar but small little snack sizes, usually served with jam and butter.
I love this composed shot of the maple syrup drizzling down the stack of pancakes.
I love hydrandra flowers. They are so big and beautiful and I thought it would complement this dish nicely.
This is a nice stack of hotcakes, paired with cinnamon grilled bananna and grilled bacon. This is the perfect breakfast for those lazy days we all dream of.
Sunday has always been the pancake day in our family. It would always be Dad who made them because he would be up the earliest. Sometimes if you were lucky he would bring it to you, to have breakfast in bed. Oh how I miss those days!
Using pure candian maple syrup really makes a difference. If you want to make sure you are buying quality maple syrup, look at the ingredients list and it should not have any flavours, or colourings listed. Just 100% canadian maple syrup.
Lets learn how to make the hotcakes!
Sift the flour and baking powder into a bowl. Set aside.
Add milk and eggs into a bowl and whisk until the egg whites have broken up.
Mix the milk egg mixture into the flour mixture.
Add melted butter and mix to combine.
Spoon the batter onto a warmed pan or skillet that has been oilded. Cook until the bottoms are browned.
If the bottoms are browning too quickly, the pan is too hot and only the exterior is cooking and the middle is still raw. Take the pan off the heat and allow it to cool down before heating it up again.
Flip the hotcakes and cook the other side until browned.
Hotcakes Recipe
135g plain flour
1 tsp baking powder
1/2 tsp salt
2 Tbsp caster sugar
130ml milk
1 large egg
2 Tbsp butter, melted
Flavour Variations:
Cinnamon
Chocolate Chip
Vanilla
Method:
Sift flour, baking powder, salt and caster sugar in a bowl. Set aside.
In another bowl add milk and egg and whisk until the egg whites have broken up.
Pour the milk egg mixture into a well of the flour and mix till combined and no lumps remain.
Add the melted butter and mix till well distrubuted.
Add any flavours that you desire.
Pour a spoonful of batter on a hot frying pan that is oiled. Flip the hotcakes and cook on both sides till browned.
Serve with grilled bacon and grilled bananna. Drizzle maple syrup down the sides.
Until nxt time lovelies...
