Monday, March 9, 2009
Yoghurt hotcakes with vanilla bean syrup & blackberry compote
I tried this recipe (from Taste NZ July '08) for the first time yesterday. It was very good. I've adjusted the quantities to serve 2 rather than 4.
For the syrup:
1/2 cup caster sugar
1 vanilla bean
1/2 cup water
Bring to boil and then simmer for 20 mins until thickened. Turn off heat.
For the blackberry compote:
125g frozen blackberries
1/4 cup sugar
1/2 Tbsp cornflour
Put berries and sugar in a pan on a low heat until berries have defrosted, stirring occasionally. Then bring to boil. Mix cornflour with a little cold water to make a paste and add to berries. Stir and boil to thicken. Remove from heat and cool.
1/2 cup yoghurt
Zest of 1/2 lemon
1 1/2 cups self-raising flour
1/8 cup caster sugar
Put egg, milk, yoghurt and lemon zest in a bowl. Whisk until smooth. Add flour and sugar and whisk again until smooth.
Fry 30mls of batter per hotcake in an oiled frypan.
Serve stacked with bacon, syrup, compote and a dollop of yoghurt or mascarpone (if you have it) on top if liked.