Corner Café

June 26, 2009

Buttermilk Hotcakes


This is the Buttermilk Hotcakes recipe from MasterChef Australia’s masterclass (Episode 29 – May 29, 2009). Chef Gary Mehigan demonstrated the making of the pancakes and served them with Chef George Calombaris’ caramelized apples. Gary used 125g plain flour with the addition of 1 teaspoon baking powder, but he mentioned that the flour used can be anywhere between 120g to 150g. He also said that self-raising flour may be used in place of plain flour and baking powder. Cook the hotcakes in a pan that is not too hot and turn them over when bubbles appear in the centre.
I did try to make the caramelized apples too but failed miserably, and ended up with a pan of sweet baby food, eh, apple purée. I used the quantity for the sugar and apples, used Red Delicious, for the Apple Tart Tatin recipe from the pressure test (Episode 13 – May 11, 2009), but cooked it as shown by George in the masterclass – put sugar and peeled, cored, quartered apples in the pan and cook until sugar caramelized. I think the big mistake I made was to put all the apples in the pan, almost 3 layers thick, which resulted in too much apples, and they exuded so much liquid from the heat that the sugar refused to caramelise, even after cooking for 30 minutes. By which time, the apples had disintegrated into purée. I should have put in one layer of apples just to cover the base of pan, and no more. But never mind, I served the hotcakes with apple purée ‘quenelles’ and drizzled with golden syrup, this combination was still sublime though. The hotcakes themselves however were super delicious and full of flavour, definitely worth making again. Thanks MasterChef Australia!


Makes approx. eight 12cm-pancakes

150g (1 cup) self-raising flour, sifted
2 tablespoons (about 30g) caster sugar
1 egg, lightly beaten
250ml (1 cup) buttermilk
80g unsalted butter, melted
2 tablespoons (about 40g) drained fresh ricotta cheese *
extra unsalted butter, for cooking (optional)

* I used ricotta in tub, and I did not bother with draining it.
1. Sift the flour and sugar into a large mixing bowl. Make a well in the centre and add lightly beaten egg. Start whisking and combining the egg with the flour mixture by gradually bringing in the flour from the side. Gradually pour in buttermilk, and continue to whisk the mixture into a smooth batter.
2. Add melted butter and mix in until combined. Stir in ricotta cheese. Cover and set aside to rest for 30 minutes.
3. Heat a frying pan until hot. Add a little canola oil, then use a paper towel to coat the oil evenly on the surface and wipe off excess oil.
4. Turn heat to medium low, pour in about 2 heaped tablespoons of batter for each pancake, or adjust amount depending on how big/small you want your pancakes, and cook until the tops are bubbly and just beginning to set. Carefully turn the pancake over and cook the other side until lightly brown. (Toss in a teaspoon of unsalted butter after turning the pancake over if you want even more flavourful pancake.) Remove and stack on a plate. Repeat with the rest of the batter.
5. Serve hot, with caramelized apples and whipped cream on the side if desired.

Taste: Delicious, light and fluffy pancakes
Consume: Best served hot
Storage: Not suitable
Recipe Reference(s): ‘Buttermilk Hotcakes with Caramelized Apples’ recipe from ‘MasterChef Australia’ 2009

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