Hurray… this year I’ve managed to remember pancake Tuesday and upload a recipe, Espresso Yoghurt Hotcakes with Star Anise Sugar and Lemon. When we were growing up Dad always made the old favorite, thin pancakes sprinkled with caster sugar and a squeeze of lemon juice. I also remember a very smokey kitchen and the wait seemed endless.
In our home we also enjoy fluffier pancakes called hotcakes, adding yoghurt to keep them light and on occasions, a shot of espresso for a little extra flavour and colour. And rather than use plain sugar, used some star anise sugar that was already in my store-cupboard. Had I managed to get my hands on some blood oranges I would have used them too as a choice to squeeze over the hotcakes when serving.
While I was teaching cooking at a school some years back, I knew a small frying pan was never going to cut it with twelve kids eagerly waiting for their hotcakes to cook. And, possible setting the school fire alarm off with smoke created from constantly brushing a hot frying pan with fat. When I came across an electric Multi-Crepe maker by Tefal, I knew it was perfect for the job and cooked six at a time. So much so, even the kids from the cooking class were getting their parents to buy the appliance too.
It’s non-stick and a light wipe with vegetable oil (on a wad of kitchen paper) over the surface after the appliance has heated up is all that is needed. Although, you might need to repeat this step, depending on the recipe and the quantity you make. Using this appliance to make hotcakes/pancakes uses minimal fat and it’s fast and easy to use. Plus, the kids will love it and wont have to queue for very long. Handy if you are entertaining, you could even let the guests cook their own.
Espresso Yoghurt Hotcakes with Star Anise and Lemon
(Makes 14 to16)
4 tablespoons of strong espresso, cooled
225g self-raising flour
1 tablespoon caster sugar
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
250ml of full-fat milk
150ml natural yoghurt
1 large egg
1 tablespoon of melted butter
star anise sugar
lemon wedges or wedges of blood orange
How to make:
In a large bowl, sieve in the self-raising flour, sugar, baking powder and bicarbonate of soda. In a smaller bowl add the milk, yoghurt, egg, melted butter and espresso. Whisk everything together until mixed. Pour the wet ingredients into the dry and gently mix using the whisk. Try not to over mix. Use immediately, the batter looses some of it’s volume if left sitting around.
If you have the Tefal electric multi-Crepe maker follow that manufactures instructions. Or, heat a heavy-based frying pan then brush with a little melted butter/oil. If you frying pan is large enough, cook a few hotcakes at a time. A heaping dessert spoon of batter should be enough, spreading it out a little with the back of the spoon. Cook until bubbles appear and start bursting before flipping over and cooking for another minute or so. To keep warm, stack the hotcakes while cooking the remainder of the batter. Serve immediately and let everyone sprinkle over some star anise sugar and a squeeze of lemon juice.
You also might like to try Waffles on a Grill with Maple Syrup and Blueberries: