Skillet Hotcakes

Elena Duggan

Ingredients:

  • 250g gluten-free flour
  • 20g baking powder
  • 1 tsp salt flakes
  • 500ml whole milk
  • 3 eggs, lightly beaten
  • 100g butter, melted and warm
  • 3 egg whites, whisked to firm peaks
  • 100g caster sugar
  • Butter for greasing skillet

To Serve:

  • 1 Vanilla Bean
  • 200g mascarpone
  • 100ml honey
  • 50g Unsalted Butter

To Garnish:

  • 125g fresh blueberries
  • 125g fresh raspberries
  • 50g dark chocolate shavings
  • Mint leave (or you could us edible flowers)

Method:

  1. Whisk egg whites and sugar until firm peaks.
  2. In a large bowl, combine flour, baking powder, whole eggs, salt, milk, and melted butter.
  3. Gently fold egg whites through batter in bowl.
  4. Heat skillet on the stove top to a medium heat, melt approx. 1tsp additional butter.
  5. Depending on the size of your skillet, divide batter into two smaller greased skillets or one larger one.
  6. Bake at 165 degrees Celsius for 18-25 minutes, or until light, fluffy and a skewer comes out clean.
  7. Whisk mascarpone and vanilla together until smooth.
  8. Melt butter and honey together and pour over hotcakes when removed from oven.
  9. Allow slight cooling before serving in skillet with mascarpone, flowers, berries and chocolate.

Health Notes:

  • Gluten free
  • Vegetarian

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