FoodWorks – Blueberry Hot Cakes, Self Raising Flour, Buckwheat, Caster Sugar, Buttermilk, Eggs, Blueberries, Maple Syrup, Greek Yoghurt - FoodWorks for Life - Recipes

• Almond Bread
• Almond Crusted Lamb Cutlets
• Avocado Mango Salsa Salad
• Avocado Pesto Pasta
• Blueberry Hot Cakes
• Blueberry Yoghurt Smoothie
• Caramelised Onion & Garlic Jam
• Chunky Vegetable Bake with Oat and Herb Crust
• Moroccan Fish Hot Pot
• Oat & Apricot Cookies
• Parmesan & Lime Crusted Fish Fillets
• Roasted Garlic Vegetables

Blueberry Hot Cakes

Serves: 4
Cooking Time: 20 minutes

Ingredients

• 1½ cups self raising flour
• ½ cup buckwheat flour
• 1/3 cup caster sugar
• 1½ cups buttermilk
• 3 eggs, separated
• 1 cup blueberries, fresh or frozen
• ½ cup caster sugar
• 50g butter, melted
• ½ cup maple syrup
• 1 cup Greek yoghurt to serve

Method

1. Combine flours and sugar in a large bowl and mix well.
2. Blend together the buttermilk and egg yolks, and add to the flour and sugar. Mix together until smooth.
3. Beat the egg whites until stiff and fold through a little at a time using a metal spoon.
4. Add half the blueberries, and fold through the mixture.
5. Heat a small non-stick pan over a medium heat and brush with a little butter. Pour ¼ cup of hot cake mixture into the pan and cook until large bubbles appear on the surface. Turn over and cook until pale golden brown.
6. Keep warm and repeat with remaining mixture.
7. To make the sauce: place the remaining blueberries, caster sugar, butter and maple syrup in a small saucepan, bring to the boil over a medium heat and simmer for 3 -4 minutes.
8. Serve hot cakes drizzled with blueberry sauce and a dollop of Greek yoghurt.

Note: These hot cakes are also delicious made with ½ cup ricotta and milk.

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