Bite into the flavours of Fern Green’s buttermilk blueberry hotcakes with coffee mascarpone.
From a snack staple to weekend brunch, they work at any of time of day – especially during UK Coffee Week (25 April 2019 – 5 May 2019)
For the coffee mascarpone:
• 1 shot espresso or 1 teaspoon instant coffee, mixed with 2 tablespoons hot water, cooled
• 125g mascarpone
• 1 tablespoon icing sugar
For the hotcakes:
• 225g self-raising flour
• 1 teaspoon baking powder
• good pinch salt
• 2 tablespoons sugar
• 1 medium egg
• 225ml buttermilk
• 30g unsalted butter, melted
• 100g blueberries or raspberries
• olive oil, for frying
• maple syrup, to serve
1 Make the coffee mascarpone by mixing the espresso together with the cheese in a bowl. 2 Stir in the icing sugar and mix until it is all combined. Set aside in the fridge.
3 For the hotcakes, sift the flour and baking powder into a bowl, then add the salt and sugar. In another mixing bowl, whisk together the egg, buttermilk and butter. Add the flour mixture and the blueberries to the egg mixture. Carefully stir the ingredients together until just combined — don’t over-mix the batter as it is better to have a few lumps than to over-work everything.
4 Heat some oil in a non-stick frying pan over a medium heat. Put about 2 tablespoons of batter per cake into the pan and fry in batches for 3–4 minutes.
5 Flip the cakes over and fry for a further 2–3 minutes until the cakes are golden brown.
6 Serve with a dollop of the coffee mascarpone and a drizzle of maple syrup for some extra sweetness.
Recipe courtesy of Fern Green, extracted from Breakfast: Morning, Noon and Night © Hardie Grant