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Sourdough Brunch Hotcakes

I usually make these first thing on a Sunday morning and then we have them for brunch/ second breakfast about 11 o'clock. They would also make lovely pikelet-style hotcakes with cream and homemade jam!

Ingredients

  • 1 cup flour [GF: 3/4 cup brown rice flour with 1/4 cup tapioca flour]
  • 1/2 cup quick-cook oats [OR if intolerant to oats use desiccated coconut]
  • 2 tsp unrefined sugar or honey
  • Pinch of salt
  • 1/2 cup sourdough starter OR 1/2 tsp baking soda mixed through just before cooking
  • 2 free range eggs
  • 1 cup buttermilk OR 1/2 cup milk mixed with 1/2 cup yogurt
  • 2 Tbsp soft goat ricotta or cottage cheese
  • Zest of 1 lemon
  • Ghee for cooking

To Serve:

  • Blackberry & Bay Compote
  • Homemade yogurt
  • Maple or Apple syrup

Instructions

  • Combine dry ingredients in a large bowl. Make a well and add the starter, eggs, milk, ricotta and zest. Set aside for 3 hours to rise. If not using a starter then set aside for at least 30 minutes - 3 hours to 'soften' the grains and fold through the baking soda just before cooking.
  • To cook, heat a small knob of ghee in a heavy-based skillet and drop spoonfuls into the pan. I can fit about 3-4 per batch. Cook until bubbles appear on the surface then flip and cook until golden.
  • Serve with berry compote, yogurt and maple syrup. Enjoy!