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Apple-maple buttermilk hotcakes

From: gourmettraveller.com.au
SERVES 6

135 gm butter, coarsely chopped
3 Granny Smith apples, thinly sliced
280 ml maple syrup
300 gm (2 cups) self-raising flour
2 lemons, rinds finely grated
1 vanilla bean, seeds scraped
4 eggs, separated
300 ml buttermilk
To serve: honey yoghurt (optional)

Heat 25gm butter in a large frying pan over medium-high heat, add one third of the apple slices and cook for 2-3 minutes on each side or until golden. Add ¼ cup maple syrup and simmer for 4-5 minutes or until syrupy. Using a slotted spoon, transfer apple slices to a baking paper-lined tray, arranging in a single layer. Pour syrup into a jug, keep warm. Repeat twice more, until all apple slices are cooked.

Combine flour, lemon rind and vanilla seeds in a bowl. Whisk egg yolks, remaining maple syrup and buttermilk until combined, add to flour mixture and mix until smooth. Whisk eggwhites and a pinch of salt until soft peaks form, then fold through flour mixture.

Preheat oven to 160C. Melt 5gm butter in a rösti pan (see note) over medium heat, add a reserved apple slice, then spoon over 1/3-cup of batter, shaking pan to level mixture. Cook for 1-2 minutes or until hotcake is golden around edges and bubbles appear on surface, place in oven for 1 minute or until top is just firm, return to stovetop, turn, cook for another minute. Transfer to a baking paper-lined oven tray, keep warm. Repeat with the remaining butter, apple and batter (you’ll have some apple left over).

Serve warm hotcakes with reserved apples, syrup and honey yoghurt.