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Passionfruit Hotcakes

Passionfruit Hotcakes
YIELDS
6 servings

When purchasing passionfruit, look for fruit that is soft and has a wrinkled skin. The riper the fruit, the sweeter and juicier the flavour. Top these hotcakes with Sour Cream Ice Cream (recipe available on this website).

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Ingredients

Hotcakes

½
cup milk
¼
cup sour cream
2
Tbsp butter
1
tsp active dry yeast
¾
cup all purpose flour
1
Tbsp sugar
¼
tsp salt
1
egg
½
Tbsp lemon zest
vegetable oil, food release spray or butter, for frying

Passionfruit Drizzle

3
ripe passionfruits
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Directions

Step 1

HOTCAKES: For hotcakes, combine milk, sour cream and 2 Tbsp butter in pot on medium heat. Stir until butter is melted. Allow to cool until just around body temperature (95° to 105° F). Sprinkle yeast over surface of mixture and let stand 5 minutes.

Step 2

In separate bowl combine flour, sugar, salt and lemon zest. Pour milk mixture into flour and stir until just combined. Cover tightly with plastic wrap and let stand in warm place for 1 hour. Whisk eggs. Stir into batter to dissolve bubbles.

Step 3

In heavy skillet over medium heat, add vegetable oil, spray or melt butter. Add 1 1/2 tsp of batter to skillet. Cook until bubbles disappear, then turn over. Remove from skillet when golden. Repeat with remaining batter. Hotcakes can be kept warm on a covered plate in a 175° F oven. Yield: Approximately 20 2-inch hotcakes. Makes 6 servings.

Step 4

For drizzle, cut passionfruit in half and scoop out seeds and pulp. Drizzle over hotcakes and top with Sour Cream Ice Cream (recipe available on this website).

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