30g icing sugar (15g for the cream, 15g to dust pancakes)
300g plain flour
20g (4 tsp) baking powder
5g (1tsp) baking soda
4 large free-range eggs
60g clarified butter (4 tbsp)
125g hokey pokey
200ml maple syrup
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.
These pancakes are the best thing since sliced bread. Make your Hokey Pokey (recipe at capitolrestaurant.co.nz) and keep it in an airtight jar, at the ready. If you can’t get buttermilk, use plain yoghurt. To make vanilla sugar, simply split a vanilla pod and store it in a jar of icing sugar for a few weeks.
Preparation time: 20 mins
Cooking time:15 mins