Skillet hotcakes

Serve this fluffy oven-baked hotcake straight to the table.

Credit: My Market Kitchen

• serves

  4

• prep

  10 minutes

• cook

  20 minutes

• difficulty

  Easy

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

1. Heat oven to 165°C.
2. Whisk egg whites and sugar until firm peaks.
3. In a large bowl, combine flour, baking powder, whole eggs, salt, milk, and melted butter. Gently fold egg whites through batter in bowl.
4. 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.
5. Bake for 18-25 minutes, or until light and fluffy and a skewer comes out clean.
6. Meanwhile, whisk mascarpone and seeds from vanilla together until smooth.
7. Melt butter and honey together and pour over hotcakes when removed from oven.
8. 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.