Recipe | Morning After's berry buttermilk hotcake | The Gourmand & Gourmet

Recipe | Morning After's berry buttermilk hotcake

Start Mother's Day strong with this simple, delish breaky from one of Brisbane's top cafes!

While you can’t eat-in and enjoy the minimal interior, stunning food, and silky coffees at Morning After at the moment, you can make a little piece at home!

Owner Yianni Passaris shared this recipe for Morning After’s beloved hotcakes with us as a treat to kick off Mother’s Day at home. This recipe serves two, so double or triple if you’re in for a family feast!


350g self raising flour

50g caster sugar

2 cage-free eggs

375ml buttermilk

75g butter, melted 

1 punnet blueberries

10 strawberries 

10 raspberries

100g ricotta

1 good old-fashioned strawberry jam

100ml pure maple syrup

50g thickened cream 

15g vanilla essence 

edible flowers

  1. Mix flour and caster sugar together.
  2. Whisk the eggs and buttermilk together in a separate bowl. Add vanilla essence.
  3. Add the wet to dry ingredients and incorporate completely, stir in the melted butter and combine.
  4. Leave the hotcake mixture to rest for a minimum of 15-25 minutes. Set the oven to 180-190ºc.
  5. Whisk thickened cream until it becomes a nice thick and fluffy consistency.
  6. Place 150g of the hotcake mixture in a well-greased (use more butter) pan (around 15cm diameter), place a handful of blueberries, and place a dollop of ricotta on top.
  7. Cook for 15 to 20 minutes until golden around the edges and set throughout.
  8. Remove hotcake from pan and place onto a shallow bowl or plate. Garnish with fruit, spoon of strawberry jam, and a nice dollop of whipped cream on each hotcake.
  9. Drizzle with maple syrup and garnish with edible flowers.


Not quite up to the cooking? Morning After is still open for takeaway coffee and food!