recipes

Hokey Pokey & Buttermilk Pancakes

Ingredients

200ml cream

30g icing sugar (15g for the cream, 15g to dust pancakes)

300g plain flour

20g (4 tsp) baking powder

5g (1tsp) baking soda

600ml buttermilk

4 large free-range eggs

40g butter

pinch salt

60g clarified butter (4 tbsp)

125g hokey pokey

200ml maple syrup

Instructions

Whip the cream and vanilla sugar together in a kitchen mixer until soft peaks are formed. Cover and refrigerate until needed.

Preheat the oven to 200˚C. Melt the butter.

Sift the flour, baking powder and baking soda into a mixing bowl, add a pinch of salt and make a well in the centre. In another bowl, stir the eggs and butter into the buttermilk. Slowly pour the wet mix into the well, and constantly stir; gradually incorporating the flour until you have a smooth batter.

Heat a 20cm heavy bottomed frypan, add 3 Tbsp clarified butter, immediately place 1 large ladle (3/4 cup) of batter into the centre of the pan and allow it to spread naturally. Fry the pancake for about 30 seconds then put it in the centre of the oven. After about 4 mins, once bubbles appear of the surface of the pancake, flip it and return it to the oven to cook until both sides are golden brown, and the cake bounces back in the centre when pressed.

Turn the pancake out onto a tray and cover with a cloth to keep warm. Repeat until all the batter is cooked. Cut the pancakes into quarters and transfer to warmed serving plates.

Finish with a generous spoonful of the vanilla whipped cream, hokey pokey, and a dusting of icing sugar. Serve with maple syrup or vanilla syrup.