Raspberry and lime hotcakes with lime and cinnamon butter
Indulge in the perfect breakfast treat with our Raspberry and Lime Hotcakes, topped with a zesty lime and cinnamon butter. These fluffy pancakes, made with self-raising flour, buttermilk, and a hint of sugar, are bursting with flavor. Whether you're hosting brunch or simply treating yourself, this recipe is a delicious way to start your day!
- 27 May 2024
- Cook time 30 min
- Prep time 10 min
- 4 Servings
- 9 Ingredients
Indulge in a delightful breakfast or brunch with these Raspberry and Lime Hotcakes paired with a zesty lime and cinnamon butter. These fluffy hotcakes are a perfect balance of tart and sweet, sure to please your taste buds and impress anyone at the table.
Ingredients:
Instructions:
- In a small bowl, combine the softened butter, brown sugar, ground cinnamon, and the zest of one lime. Mix until everything is well incorporated.
- Transfer the flavored butter to a small dish or form it into a log shape using cling wrap. Refrigerate until solid and ready to use.
- In a large bowl, mix together the self-raising flour, sugar, and baking powder.
- In a separate bowl, whisk the egg, buttermilk, and milk until well combined.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix; the batter should be slightly lumpy.
- Gently fold in the fresh raspberries and the zest of one lime.
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each hotcake. Cook until bubbles form on the surface and the edges start to look set, about 2-3 minutes.
- Flip the hotcakes and cook for an additional 2 minutes or until golden brown and cooked through.
- Transfer cooked hotcakes to a plate and keep warm. Repeat with the remaining batter.
- Serve the hotcakes warm, topped with a generous slice of the lime and cinnamon butter.
- Optionally, you can add more fresh raspberries or a drizzle of maple syrup for extra sweetness.
Tips:
- Make sure not to overmix the batter; lumps are okay and will help keep the hotcakes fluffy.
- Use fresh raspberries for the best flavor, but frozen ones can work in a pinch.
- Let the batter rest for about 10 minutes before cooking to allow the baking powder to activate fully.
- Ensure your griddle or pan is evenly heated before cooking to get a nice golden brown color on the hotcakes.
- You can keep cooked hotcakes warm in an oven preheated to 200°F while you finish cooking the rest.
Treat yourself and your loved ones to these Raspberry and Lime Hotcakes topped with a delicious lime and cinnamon butter. Follow these tips for perfect hotcakes every time. Enjoy your meal and savor every bite of this delightful and refreshing recipe!
| Nutrition Facts | |
|---|---|
| Serving Size | 210 grams |
| Energy | |
| Calories 540kcal | 22% |
| Protein | |
| Protein 12g | 8% |
| Carbohydrates | |
| Carbohydrates 70g | 19% |
| Fiber 2.65g | 7% |
| Sugar 11g | 11% |
| Fat | |
| Fat 24g | 30% |
| Saturated 13g | 44% |
| Cholesterol 120mg | - |
| Vitamins | |
| Vitamin A 250ug | 28% |
| Choline 60mg | 11% |
| Vitamin B1 0.25mg | 21% |
| Vitamin B2 0.10mg | 7% |
| Vitamin B3 1.24mg | 8% |
| Vitamin B6 0.03mg | 2% |
| Vitamin B9 27ug | 7% |
| Vitamin B12 0.31ug | 13% |
| Vitamin C 0.03mg | 0% |
| Vitamin E 0.15mg | 1% |
| Vitamin K 2.45ug | 2% |
| Minerals | |
| Calcium, Ca 150mg | 11% |
| Copper, Cu 0.16mg | 0% |
| Iron, Fe 1.32mg | 12% |
| Magnesium, Mg 33mg | 8% |
| Phosphorus, P 190mg | 15% |
| Potassium, K 190mg | 6% |
| Selenium, Se 20ug | 36% |
| Sodium, Na 170mg | 11% |
| Zinc, Zn 1.18mg | 11% |
| Water | |
| Water 50g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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