It can’t be denied that you’re spoilt for breakfast recipes on this blog. Weekend or holiday breakfasts have to be my favourite meals; not rushed in that a variety of things are thrown into a blender in the mad kerfuffle when getting ready for work, but meant to be leisurely enjoyed and savoured with a cup of good strong tea or coffee.
These hotcakes are hearty and wholesomely good, and with the berry compote served sandwiched between each and also drizzled generously all over the top of them, it’s a breakfast fit for a king. Melted chocolate is optional…but really, what’s so “optional” about chocolate? 😉
This recipe comes from Valli Little’s Love to Cook and makes approximately 14 hotcakes. I replaced the original recipe’s “berry crush” with a berry sauce I adapted from one of her other recipes, the Summer Pudding French Toast. Make the berry compote the night before to allow the vanilla bean to infuse and the sauce to become a deliciously thick syrup.
You will need:
- 1 + 2/3 (250g) plain flour;
- 1 + 1/4 teaspoon baking powder;
- 1/4 teaspoon bicarbonate of soda;
- 2/3 cup (60g) rolled oats;
- 2 tablespoons caster sugar;
- 1 cup (280g) thick Greek-style yoghurt, plus extra to serve;
- 1 cup (250ml) milk;
- 55g unsalted butter, melted, plus extra to brush;
- 2 eggs;
- Melted dark chocolate, to drizzle (optional);
- Icing sugar, to dust.
For the berry compote, you will need:
- 1 + 1/3 cups (200g) frozen mixed berries;
- 75g caster sugar;
- 250g strawberries, hulled, halved if large;
- 1 vanilla bean, split, seeds scraped.
Place the berries in a saucepan over low heat with the sugar and two tablespoons of water, stirring until the sugar dissolves. Simmer for 3-4 minutes, then set aside to cool slightly. Mash up the berries a little. Add the strawberries and vanilla pod and seeds, then cover and refrigerate for at least two hours or overnight for the flavours to develop.
Sift the flour, baking powder, bicarbonate of soda and a pinch of salt into a powl. Stir in the oats and caster sugar. In a separate bowl, whisk the yoghurt, milk, butter and eggs together. Gently stir into dry ingredients until just combined. Set aside for 15 minutes.
Heat a non-stick frypan over medium heat, then brush with a little extra melted butter. In batches, add 1/4 cupfuls (60ml) of the battter to the pan, leaving space for them to spread, and cook until small bubbles appear on the surface. Flip hotcakes with a spatula and cook for a further two minutes or until cooked through. Remove from pan, cover and keep warm. Repeat with remaining melted butter and batter.
To serve, stack hotcakes, alternating with berry crush and melted chocolate, if using, then dust with icing sugar. Or serve hotcakes, berry crush and chocolate separately for people to help themselves. Serve with extra yoghurt (just to make it feel a little bit healthier 😉 )