- Recipes
- Hot Cross Pancakes
Breakfast
Hot Cross Pancakes
Difficulty:
Medium
Prep time:
15
Cooking time:
10
Servings:
4
Ingredients
Pancake Batter
- 2 cups Plain flour
- 1/4 cup Caster sugar
- 4 tsp Baking powder
- 1/2 tsp Salt
- 1 tsp Ground cinnamon
- 1/2 tsp Mixed spice
- 1/2 tsp Ground nutmeg
- 1 3/4 cups a2 Milk® Full Cream
- 1/4 cup Margarine, melted
- 2 tsp Vanilla extract
- 1 Egg
- 1/2 cup Raisins
Cross Icing (optional)
- 1/4 cup Icing sugar
- 1-2 tsp a2 Milk® Full Cream
Toppings
- 1/2 cup Fresh blackberries
- 2 tbsp Honey
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Directions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, mixed spice, and nutmeg.
- Make a well in the centre of the dry ingredients.
- In a separate bowl or jug, whisk together the a2 Milk® Full Cream, melted margarine, vanilla extract, and egg.
- Pour the wet ingredients into the well. Stir gently until just combined — a few lumps are fine. Do not overmix.
- Fold in the raisins. Let the batter rest for 5 minutes.
- Heat a non-stick frying pan or griddle over medium heat. Lightly grease with margarine or oil.
- Pour 1/4 cup batter per pancake onto the pan. Cook until bubbles form on the surface and the edges look set, about 2 minutes.
- Flip and cook for a further 1-2 minutes until golden brown and cooked through.
- Repeat with remaining batter, keeping cooked pancakes warm.
For the cross (optional):
- Whisk together the icing sugar and 1-2 tsp a2 Milk® Full Cream until smooth and pipeable.
- Transfer to a small piping bag or zip-lock bag with the corner snipped.
- Pipe a cross onto each pancake.
To serve:
- Stack pancakes and top with fresh blackberries and a drizzle of honey. Serve immediately.
