These really are the best hotcakes: served with sizzled apples, crispy bacon and maple syrup, they’re simply gorgeous.
2 cups plain flour Pinch of salt 1½ tsp baking powder 2 tsp caster (superfine granulated) sugar, plus extra for apples 2 large (size 7) free-range eggs 500ml (17 fluid ounces) buttermilk Finely grated zest 1 lemon 2 Tbsp melted butter, plus extra for apples 4 Granny Smith or fresh new season apples Olive oil and butter for hot plate and frying Grilled rashers of streaky bacon for serving Maple syrup for serving
1 Sift flour, salt and baking powder into a bowl and add sugar. Separate eggs, putting egg whites in a clean grease-free bowl and the yolks in a jug. Add buttermilk and lemon zest to egg yolks and whisk together. Add melted butter.
2 Peel and grate two of the apples. Wrap in paper towels and squeeze to extract moisture. Add to buttermilk mixture.
3 Beat egg whites until stiff peaks form. Pour buttermilk mixture into dry ingredients and stir just until mixed. Fold in egg whites.
4 Cook hotcakes on a preheated oiled or buttered barbecue hot plate (griddle) over gentle heat. Drop tablespoons of mixture onto hot plate and spread a little with a spoon to circles about 8cm (about 3”) in diameter. Cook until golden brown underneath. Flip and cook the other side until golden. Transfer to a cake rack and keep warm covered with a clean tea towel while cooking remaining hotcakes. Alternatively, cook hotcakes in a large non-stick frying pan (skillet) over medium heat.
5 Meanwhile, slice remaining apples thickly and dredge with caster sugar. Cook in a small non-stick pan in sizzling butter until golden. Serve hotcakes with bacon, sizzled apples and maple syrup.
Photography Aaron McLean http://www.aaronmclean.com