80 ml maple syrup
150 g salted butter, chopped, softened
250 g self-raising flour
1 tsp ground cinnamon
¼ tsp sea-salt flakes
2 large eggs
500 ml buttermilk
50 g salted butter, diced, separated
2 Tbsp olive oil
3 Tbsp caster sugar
¼ cup flaked almonds, toasted, to serve
1 lemon cut into wedges, to serve
- Beat maple syrup and butter together in a large bowl, or put in the bowl of a food processor and blitz until combined. Set aside.
- Put flour, cinnamon and salt in the jug of a blender.
- In another large bowl, whisk eggs and buttermilk until combined. Pour into blender with flour mixture and process to a smooth batter.
- Heat a large frying pan over medium heat and add a touch of the remaining butter and a drizzle of oil to grease. Pour in ¼ cup batter to make hot cakes the size of a bread and butter plate, and cook for 2–3 minutes or until bubbles appear on the surface. Sprinkle uncooked top with a little caster sugar, then flip and cook sugar-side down for 2–3 minutes or until a toffee crust forms. Repeat with remaining batter.
- Stack hotcakes on serving plates and serve topped with maple butter, a sprinkle of almonds and a lemon cheek to squeeze over the top.