- 135 gm butter, coarsely chopped
- 3 Granny Smith apples, thinly sliced
- 280 ml maple syrup
- 300 gm self-raising flour (2 cups)
- 2 lemons, rinds finely grated
- 1 vanilla bean, seeds scraped
- 4 eggs, separated
- 300 ml buttermilk
- To serve: honey yoghurt (optional)
- 1Heat 25gm butter in a large frying pan over medium-high heat, add one third of the apple slices and cook for 2-3 minutes on each side or until golden. Add ¼ cup maple syrup and simmer for 4-5 minutes or until syrupy. Using
a slotted spoon, transfer apple slices to a baking paper-lined tray, arranging in a single layer. Pour syrup into a jug, keep warm. Repeat twice more, until all apple slices are cooked.
- 2Combine flour, lemon rind and vanilla seeds in a bowl. Whisk egg yolks, remaining maple syrup and buttermilk until combined, add to flour mixture and mix until smooth. Whisk eggwhites and a pinch of salt until soft peaks form, then fold through flour mixture.
- 3Preheat oven to 160C. Melt 5gm butter in a rösti pan (see note) over medium heat, add a reserved apple slice, then spoon over 1/3-cup of batter, shaking pan to level mixture. Cook for 1-2 minutes or until hotcake is golden around edges and bubbles appear on surface, place in oven for 1 minute or until top is just firm, return to stovetop, turn, cook for another minute. Transfer to a baking paper-lined oven tray, keep warm. Repeat with the remaining butter, apple and batter (you’ll have some apple left over).
- 4Serve warm hotcakes with reserved apples, syrup and honey yoghurt.
Note Rösti pans are small frying pans about 10cm in diameter, available from specialist cookware stores. You can also cook these pancakes using egg rings in a large frying pan, but these will make slightly smaller hotcakes and the cooking time will need to be reduced accordingly.