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Oatmeal hotcakes with berry crush

Oatmeal hotcakes with berry crush

Sharing good food with family and friends is one of life’s great pleasures, but it’s easy to become trapped in the daily routine and lose your passion. Here, author Valli Little gives us the cover recipe from her latest book - Love to Cook. Love to Cook is designed to help you discover (or rediscover) the joy of spending time in the kitchen and at the table. 



  • 1? cups (250g) plain flour
  • 1¼ tsp baking powder
  • ¼ tsp bicarbonate of soda
  • ? cup (60g) rolled oats
  • 2 tbs 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

Berry crush

  • 1½ cups (450g) fresh or frozen blackberries
  • ¼ cup (55g) caster sugar
  • 1 cup (150g) blueberries
  • 1 tsp arrowroot
  • ¼ cup (60ml) maple syrup


To make berry crush, place blackberries in a saucepan with the sugar and lightly crush with a fork. Simmer over medium-low heat, stirring occasionally, for 2-3 minutes until blackberries start to release their juices. Add blueberries and cook for 2-3 minutes until they start to burst. Combine arrowroot with 2 tbs cold water, stir into berry mixture with maple syrup and cook for 1 minute or until slightly thickened. Set aside to cool.

Sift flour, baking powder, bicarbonate of soda and a pinch of salt into a bowl. Stir in the oats and caster sugar. In a separate bowl, whisk yoghurt, milk, butter and eggs. Gently stir into dry ingredients until just combined. Set aside to rest for 15 minutes.

Heat a non-stick frypan over medium heat, then brush with a little extra melted butter. In batches, add ¼ cupfuls (60ml) batter to pan, leaving space for them to spread, and cook until small bubbles appear on the surface. Using a palette knife, flip hotcakes over and cook for a further 2 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 melted chocolate separately for people to help themselves. Serve with extra yoghurt.

From delicious. Love to Cook by Valli Little (ABC Books, $39.99)

You can buy a copy of

Valli Little’s book delicious. Love to Cook

now at the ABC Online Shop