Rosewater Hotcakes With Roasted Rhubarb & Strawberry

Rosewater Hotcakes With Roasted Rhubarb & Strawberry

This is a pretty special breakfast that’s perfect for those who think dessert comes too late in the day.

You could make these hotcakes even more indulgent with a scoop of ice cream, or skip the fancy toppings and just dress them with a little brown sugar, a generous squeeze of lemon and some yoghurt. You can also cook the mix in a bigger pan and make two large hotcakes to share, or halve the recipe if your needs aren’t as great.

Serves: 4

450ml milk
60g unsalted butter, melted
2 eggs, separated
1 teaspoon vanilla extract
300g plain flour
80g caster sugar
3 teaspoons baking powder
2 pinches of salt flakes
Thick natural yoghurt

To serve
2 handfuls of bright green pistachio kernels, smashed using a mortar and pestle
Pashmak (Persian fairy floss)

Roasted Rhubarb & Stawberry
1 bunch of young rhubarb, trimmed and cut into 3cm lengths
250g strawberries, whole and unhulled
130g caster sugar
2 teaspoons rosewater


Preheat the oven to 180°C fan-forced (200°C conventional). For the roasted rhubarb, add the rhubarb, strawberries and sugar to a large ceramic or enamel baking dish, toss briefly and spread out evenly.

Set aside for 10 minutes before roasting in the oven for 20 minutes.

Tip the strawberries, rhubarb and any syrup into a large bowl, pour over the rosewater and set aside.

rosewater hotcakes with roasted rhubarb & strawberry on

For the hotcakes, add the milk, melted butter, egg yolks and vanilla to a jug and stir until combined.

Add the eggwhites to a medium bowl and whisk until fluffy. Dry whisk the flour, sugar, baking powder and salt in a large bowl to break up any clumps.

Make a well in the centre and add the milk mix while whisking constantly to form a smooth batter.

Using a spatula, carefully fold in the whipped eggwhite until combined.

Preheat two small, ovenproof frying pans in the oven for 2 minutes. G

rease with a little butter or spray with oil and add a quarter of the batter to each pan. Bake for 10 minutes until lightly golden.

Once cooked, loosen the edges and slip the hotcakes onto warm plates. Repeat for the remaining batter.

Dress the hotcakes with the roasted strawberries and rhubarb, drizzle over some syrup and dollop on some yoghurt.

Finish with the pistachios and pashmak (if using).


New Kitchen by Karen Martini on www.childmagsblog.comRecipes from New Kitchen by Karen Martini, published by Pan Macmillian, available now, RRP $44.99.









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