serves
4
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 250 g gluten-free flour
- 20 g baking powder (use gluten-free baking powder to make this recipe gluten-free)
- 1 tsp salt flakes
- 500 ml whole milk
- 3 eggs, lightly beaten
- 100 g butter, melted and warm
- 3 egg whites, whisked to firm peaks
- 100 g caster sugar
- Butter for greasing skillet
To serve
- 1 vanilla bean
- 200 g mascarpone
- 50 g unsalted butter
- 100 ml honey
To garnish
- 125 g fresh blueberries
- 125 g fresh raspberries
- 50 g dark chocolate shavings
- Mint leaves (or you could use edible flowers)
Instructions
- Heat oven to 165°C.
- Whisk egg whites and sugar until firm peaks.
- In a large bowl, combine flour, baking powder, whole eggs, salt, milk, and melted butter. Gently fold egg whites through batter in bowl.
- Heat oven-proof skillet on the stove top to a medium heat (Depending on the size of your skillet, you can use one large or two smaller skillets.) Melt approx. 1 tsp butter in skillet then add batter.
- Bake for 18-25 minutes, or until light and fluffy and a skewer comes out clean.
- Meanwhile, whisk mascarpone and seeds from vanilla together until smooth.
- Melt butter and honey together and pour over hotcakes when removed from oven.
- Allow to cool slighlty before serving in skillet with mascarpone, berries, chocolate and mint leaves.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
