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
75g butter, melted
1 punnet blueberries
1 good old-fashioned strawberry jam
100ml pure maple syrup
50g thickened cream
15g vanilla essence
- Mix flour and caster sugar together.
- Whisk the eggs and buttermilk together in a separate bowl. Add vanilla essence.
- Add the wet to dry ingredients and incorporate completely, stir in the melted butter and combine.
- Leave the hotcake mixture to rest for a minimum of 15-25 minutes. Set the oven to 180-190ºc.
- Whisk thickened cream until it becomes a nice thick and fluffy consistency.
- 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.
- Cook for 15 to 20 minutes until golden around the edges and set throughout.
- 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.
- 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!