1 tspn baking soda
1 cup milk
1 cup flour
2 tspn cream of tartar
1 tspn vanilla paste
2 tblspn sugar
10g melted butter
Dissolve the baking soda in the milk. Mix the flour, cream of tartar and salt in a bowl. In a separate bowl whisk the egg, sugar and vanilla together then add the melted butter. Add dry ingredients in two batches, alternating with the milk mixture. Stir until you have a smooth batter.
Pour into a jug for easy pouring. Heat a little butter in a pan and cook hotcakes in batches over a low heat. You will know when to flip them because bubbles will form on the surface.
Serve the hotcakes with either caramelised apples, apple & cinnamon compote
100g brown sugar
1-2 apples, peeled and sliced (Granny Smith or Braeburn are perfect)
In a pan melt butter and brown sugar together. Add in the apples. Stir often and simmer gently for a few minutes to cook the apples. Add a glug of cream and cook through before pouring over the hotcakes.
Apple & Cinnamon Compote
Finely chop 2 apples and place in a pot along with 1/2 cup of sultanas, 1 tspn of cinnamon, 1/4 c water and 1/4 cup of sugar. Cook over a low heat, stiring often until the apples are soft.