Makes 14 hotcakes
- 1⅔ cups (250g) plain flour
- 1¼ tsp baking powder
- ¼ tsp bicarbonate of soda
- ⅔ 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
- 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)
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Recipe: Valli Little — “Love to Cook”