hotcakes

Ah—the smell of fresh pancakes in the morning is always a hit. These homemade Puffin Muffin Flapjacks are fluffy, filling, and delicious. For an extra kick, infused syrup will elevate your experience.

PUFFIN MUFFIN FLAPJACKS

Tbsp raw sugar

2.5 Tbsp flour (+½ cup)

Tbsp infused coconut oil

Tbsp agave, honey, or maple syrup

nut milk

0.5 tsp baking soda

tsp baking powder

vanilla extract

blueberries (fresh, frozen,

Butter and syrup

In a small bowl, combine raw sugar and 2½ T flour; cut in infused coconut oil.

In a large bowl, whisk egg, agave, honey, or maple, nut milk, baking soda, baking powder, and vanilla extract.

Mix in 1/2 cup flour and the raw sugar mixture. Fold in blueberries.

Grease pan or griddle over medium-high heat.

Pour 1/4 to 1/3 cup batter onto pan or griddle.

When bubbles appear in the middle and stay there, use a spatula to flip! Cook for 1 to 2 minutes on other side. Serve with butter and syrup.

"Pancakes are a favourite around the world, and for good reason," says Jamie Oliver. "From a simple breakfast for one, to a dinner party dish for a crowd, they make for an easy meal that never fails to excite."

Ricotta hotcakes with roasted rhubarb

fresh ricotta (from delis)

milk

eggs, separated

(150 grams) plain flour

unsalted butter

Thick Greek-style yoghurt and chopped pistachios, to serve

(about 400 grams) rhubarb, chopped into 5cm pieces

(55 grams) raw sugar

vanilla bean, split, seeds scraped

orange

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5348771529001-5981838430001

Teff? Millet? Buckwheat? Spelt? You've heard the hype, but this is how you weave the hot grains right now into something delicious. Introducing teff hotcakes.

Teff hotcakes with tea infused maple syrup

(150 grams) currants

tea bag (we used Earl Grey)

(120 grams) teff flour

(130 grams) millet flour

tsp bicarbonate of soda

tbs brown sugar

(300 grams) ricotta,

(310 milliliters) milk

vanilla bean paste

tbs coconut oil

(165 milliliters) maple syrup

cinnamon quill

cloves

This is perfect for a lazy brunch or a quick supper. To make brunch even easier, make the dry mix the night before, then stir in the eggs and milk

Bacon & parsley hotcakes

smoked bacon lardons

self-raising flour

grated mature cheddar cheese

thyme

parsley

eggs

tbsp milk

sunflower oil

Dry-fry the lardons until crisp and golden. Tip onto a plate to cool. Mix the flour, cheese, herbs, lardons, salt and pepper in a bowl. Make a well in the centre and drop in the eggs. Beat with a wooden spoon, then gradually add the milk, drawing the flour into the centre as you go. You should end up with a fairly thick batter.

Heat a little oil in a frying pan, drop in large spoonfuls of the batter, then cook until the hotcakes start to set around the edges. Flip them over, then cook until golden. Keep warm while you cook remaining hotcakes.

Serve each person 2 hotcakes topped with a poached egg and a spoonful of crème fraîche, garnishing with extra thyme, if you like.

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PUFFIN MUFFIN FLAPJACKS

Ricotta hotcakes with roasted rhuba...

Teff hotcakes with tea infused mapl...

Bacon & parsley hotcakes

Top 4 hotcakes recipes from across the web

The most viewed hotcakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

PUFFIN MUFFIN FLAPJACKS

Ricotta hotcakes with roasted rhuba...

Teff hotcakes with tea infused mapl...

Bacon & parsley hotcakes

The most viewed hotcakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine