AT A GLANCE
|01||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.|
|02||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.|
|03||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).|
|04||Serve warm hotcakes with reserved apples, syrup and honey yoghurt.|
Note Rösti pans are small frying pans about 10cm in diameter, available from specialist cookware stores. You can also cook these pancakes using egg rings in a large frying pan, but these will make slightly smaller hotcakes and the cooking time will need to be reduced accordingly.