The yoghurt gives the hotcakes a light, fluffy texture and creates the perfect base for the indulgent surprise enveloped in the batter. As white chocolate is best friends with raspberries, their complimentary flavours give high-fives all the way from the tip of your tongue to your tummy. Served in a stack and dusted with icing sugar and a generous dollop of yoghurt and jam these hotcakes will make you smile.
White Chocolate, Lemon and Orange Blossom Hotcakes with Jammy Raspberries and Yoghurt
- Total Time: 25 minutes
- Yield: 2-3 servings
Description
These orange blossom-scented hotcakes are light and fluffy, with a delightful surprise of white chocolate and a hint of citrus, perfect for a leisurely weekend breakfast.
Ingredients
- 1 large egg, organic and free range
- 1/2 cup (60 g) plain flour
- Scant 1/4 cup (30 g) buckwheat flour
- 1/2 tbsp baking powder
- 1/2 cup (120 ml) plain yoghurt
- 1 1/2 tbsp safflower oil
- 1/4 tsp vanilla extract
- 1/2 tsp lemon zest
- 1 tsp orange blossom water
- 1 tbsp honey
- 50 g white chocolate, chopped
- Fresh raspberries, to serve
- Icing sugar, for dusting
- Extra yoghurt and jam, to serve
Instructions
- In a bowl, whisk together the egg and the yoghurt. If you are using a thicker, Greek-style yoghurt, you might need to add a tbsp or two of milk to achieve a smooth consistency.
- Whisk in the safflower oil, lemon zest, honey, orange blossom water, and vanilla extract until well combined.
- In a separate bowl, sift together the plain flour, buckwheat flour, and baking powder.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
- Fold in the chopped white chocolate.
- Heat a non-stick frying pan over medium heat and lightly grease with a little oil or butter.
- Pour 1/4 cup of batter onto the pan for each hotcake. Cook for 2-3 minutes or until bubbles form on the surface and the edges look set. Flip and cook for another 1-2 minutes, until golden brown and cooked through.
- Repeat with the remaining batter, keeping the cooked hotcakes warm in a low oven if necessary.
- Serve the hotcakes stacked, dusted with icing sugar, and topped with fresh raspberries. Add a generous dollop of yoghurt and jam on the side.
Notes
- For a thicker batter, use Greek-style yoghurt and adjust with milk if needed.
- Serve with fresh raspberries and a dollop of yoghurt and jam for extra flavor.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat in a toaster or warm oven.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Cuisine: Australian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20
- Sodium: 150
- Fat: 15
- Carbohydrates: 45
- Fiber: 2
- Protein: 8
- Cholesterol: 55
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Frequently Asked Questions
What does orange blossom water taste like, and where do I find it?
Orange blossom water has a delicate floral-citrus fragrance distinct from orange juice or zest — I pair 1 tsp of it with 1/2 tsp lemon zest to create a layered, aromatic batter. You can find it at Middle Eastern grocery stores, specialty food shops, or in the baking aisle of well-stocked supermarkets.
Why does this recipe use both buckwheat flour and plain flour?
The combination of 1/2 cup plain flour and a scant 1/4 cup buckwheat flour gives the hotcakes a slightly nutty depth from the buckwheat while the plain flour keeps the texture light. Using only buckwheat would make them heavier and more dense.
My yoghurt is very thick — do I need to thin it out?
Yes — if you’re using thick Greek-style yoghurt, add a tablespoon or two of milk when whisking it with the egg to reach a smooth, pourable consistency before adding the other wet ingredients.
Can I store leftover hotcakes?
Yes — store leftovers in an airtight container in the fridge for up to 2 days and reheat them in a toaster or a warm oven to restore their texture.
it looks so amazing….