Marino Ridge Lemon Hotcakes with Balsamic Strawberries
You’ll need:
¾ cup buttermilk 2 size 7 eggs
2 tbsp lemon juice 3 tbsp grated lemon zest
1 tsp vanilla essence 25g unsalted butter
¾ cup best quality plain flour 1 tsp baking powder
2 tbsp caster sugar Pinch of salt
Extra butter for cooking
200g strawberries 1 tbsp Divinity Pomegranate Balsamic
Icing Sugar
Preparation:
Hull and quarter the strawberries and toss them in the Divinity Pomegranate Balsamic.
Separate yolks, keep whites close by. Melt butter. Combine lemon zest, juice, vanilla essence, egg yolks and buttermilk in bowl. Add melted butter and mix well.
In a dry clean bowl whip egg whites into soft peaks.
Sift dry ingredients except icing sugar into large bowl. Gradually stir in the buttermilk mix until the dry ingredients are just incorporated, no more, then fold the egg whites into the mix using a large metal spoon.
Then:
Melt a small knob of butter in a medium hot non-stick frypan. Allow 2 tbsp batter per cake, and cook two at a time in the pan. Check and when sides are looking dry and the base golden brown, flip and cook the other side. Put onto warm plate and keep warm while you do the rest. Pan temperature control is important to get right – too hot and the butter burns, too low and you pass out from old age and decrepitude before they’re ready…!
Dust the cakes with icing sugar and serve with the balsamic marinated strawberries, or other marinated seasonal fruit.
Recipe courtesy of our Caroline and Peter at Marino Ridge Luxury Hosted Accommodation on beautiful Waiheke Island
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