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Buttermilk hotcakes with strawberry butter
Buttermilk hotcakes with strawberry butter
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Prep Time:
135 minutes
Cook Time:
12 minutes
Total Time:
147 minutes
Treat Mom to these decadent hotcakes with strawberry butter for Mother's Day.
Ingredients:
  • 500.00 ml plain flour
  • 8.00 gm baking powder
  • pinch of salt
  • 53.75 gm caster sugar
  • 455.00 gm buttermilk
  • 2 eggs, lightly beaten
  • extra melted butter, for cooking
  • extra strawberries, halved, to serve
  • 80g butter, softened
  • 125g strawberries, hulled, finely chopped
Instructions:
  • Create delightful strawberry butter by blending butter and strawberries with a wooden spoon until mixed. Shape the mixture into a log on a piece of foil, roll it tightly, and chill for 2 hours to set.
  • Combine sifted flour, baking powder, and salt in a bowl. Add sugar and mix well. In a separate jug, whisk buttermilk and eggs together using a fork. Gently incorporate the buttermilk mixture into the dry ingredients using a large metal spoon until combined.
  • 1. Preheat a large non-stick frying pan over medium heat. Lightly brush the base with some extra melted butter. 2. Spoon 1/4 cup of batter for each hotcake into the pan, making 3 to 4 hotcakes at a time. 3. Cook for 2 minutes until bubbles appear on the surface, then flip and cook for another 2 minutes until golden brown. 4. Transfer the hotcakes to a plate and cover to keep warm. 5. Repeat the process with the remaining butter and batter.
  • Cut the strawberry log into thin 5mm slices. Place the warm hotcakes on plates and generously top them with the strawberry butter. Serve with extra fresh strawberries on the side.

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