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Recipe: Strawberries and cream hotcake

Chrissy Dupé

Dangerously good strawberries and cream hotcake

When making oven-baked hotcakes, what’s more important than pre-heating your skillet? Remembering it’s been sitting in a 180 degree oven when you grab the handle.

As I dictate this post over my husband’s shoulder, I take some comfort in the fact that brushing your teeth with the opposite hand is better for your brain than a Sudoku puzzle. But what good is a sound mind when you look like you dressed yourself drunk in the dark?

I’ve always loved the combination of strawberries and cream. It takes me back to the 1980s when, in addition to guzzling delicious strawberries and cream lollies, Christmas reached new levels of awesome when I ripped open my presents to discover the Strawberry Shortcake doll I’d been, like, wanting for AGES (air punch!) to go with my Care Bears and My Little Ponies (double air punch!).

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And as I’m sure you’ve gathered by now, I’m also pretty keen on hotcakes. So naturally I’d been looking for an opportunity to get the two together and let the magic happen. I like to imagine that if Strawberry Shortcake was a real girl, then a delicious little strawberries and cream hotcake is what she’d have for breakfast every morning.

So off I went and bought a fancy oven-proof skillet to give it a whirl. And while I can attest to the fact that the skillet is indeed oven-proof, I can also now confirm that my right hand is not.

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I didn’t quite make it to the all important ‘stuffing deliciousness into my face’ stage as I had a hot date (pun intended) with emergency, where I spent the afternoon having my second-degree burns treated. Sadly, the paramedics couldn’t save the compote.

And wow did I feel like an extra large doofus when I remembered Tony had bought me a skillet handle cover a couple of weeks ago to avoid THIS VERY SITUATION (yep, still safely tucked away in the kitchen drawer in its packaging).

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The good news? My hand is on the mend. And I managed to pull off a one-handed strawberries and cream hotcake that Strawberry Shortcake herself would be proud of (under close supervision of course, to ensure strict oven-mitt protocol was adhered to).

If this was My Kitchen Rules, this would totally be my redemption round. On the other hand (pun #2), I’m not sure they would have had enough blue bandaids to cover this level of kitchen carnage.

I have to say it was totally worth the wait (and relatively easy to eat one-handed). But for Pete (Evans’) sake, USE AN OVEN GLOVE, people! Because while having someone else wash your hair and do your makeup might sound romantic, it’s really just a lot of getting poked in the eye and leaving the house looking like a clown.

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Dangerously good strawberries and cream hotcake

Serves: 2

Prep time: 15 mins

Cook time: 35 mins

Note: you’ll need one mini skillet or other oven-proof pan for each hotcake.

Ingredients

Hotcake batter

2 cups plain flour

1 ½ cups full cream milk

3 tsp baking powder

1 tsp salt

2 eggs

4 tbsp unsalted butter, melted

5 tbsp demerara sugar

1 punnet (250g) strawberries (stalks removed, halved)

Strawberry compote

1 punnet strawberries (stalks removed, halved)

2 tbsp icing sugar

1 tsp lemon juice

1 tsp balsamic vinegar

To serve

125g double cream

125g creme fraiche

Icing sugar, to dust

Fresh mint leaves to garnish

Instructions

Preheat oven to 180C. Place two small skillets (15-20cm) or other non-stick ovenproof pans into the oven to preheat.

For the pancake batter, mix the dry ingredients together in a bowl (the flour, 3 tablespoons of the sugar, baking powder and salt). In another bowl, whisk together the wet ingredients (the milk, egg and melted butter).

Add the wet mixture to the dry mixture and whisk together until well combined.

VERY CAREFULLY(!) remove the skillets from the oven using an oven mitt or similar (the handles will be extremely hot).

Add 1 tablespoon of unsalted butter, swirling to coat (remember to use the mitt, people!).

Pour the hotcake batter evenly into each of the pans and scatter strawberry halves over the top of each. Sprinkle with remaining sugar and carefully place skillets back into the oven, baking until golden brown (around 20-25 mins).

While the hotcakes are cooking, add 1 punnet of strawberries (halved), icing sugar, lemon juice and balsamic vinegar to a medium saucepan and bring to a low simmer for around 8 minutes, stirring occasionally. Once the mixture is sweet and syrupy, turn the heat off and let it rest with the lid on until you’re ready to serve.

Add the double cream and the creme fraiche to a medium sized glass or plastic bowl and use a stick blender to whip for around 3-4 minutes, or until you get soft peaks.

Check if your hotcakes are ready by sticking a skewer right in the middle. If the skewer comes out clean, they should be ready.

Remove the skillets from oven using the oven mitt and let them rest for a few minutes before carefully transferring each hotcake to a dinner plate or a board for serving. Use a knife to loosen around the edges before sliding onto the plate if needed.

Dust your strawberry shortcake with icing sugar, garnish with mint leaves and serve with the luscious compote and whipped cream.

What favourite childhood treat would you like to see turned into brunch or dessert?

Post your answer at the end of the post over at Little Food Blog for the chance to have your idea turned into a delicious little feature recipe.

This recipe was first published on Little Food Blog.

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Chrissy Dupé

Chrissy is a lover of lists and a self-confessed control freak. Her mission is to help other women with a strong need to be in control learn how to harness the power of their inner control freak and use it for good. Having lived through the devastation that being control freak without focus brings, and going out the other side stronger, Chrissy developed a series of hands-on, zero 'fluff' programs to help women control their freak, instead of letting it run them into the ground. Her philosophy is based on the little-known fact that control freaks are actually born for greatness... and that without them, the world would fall into disorganised chaos. You can find out more at www.controlyourfreak.com. More about the Author

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