Breakfast with Fern

Buttermilk Blueberry Hotcakes with Coffee Mascarpone

These thick, delicious hotcakes are a popular weekend brunch recipe in my household, which then turns into afternoon tea...In fact, they work as a snack at any time of day — I have been known to jump in the car, mid-bite, with a reserve wrapped in kitchen towel! These are also great made with raspberries instead of blueberries.

Makes about 15 hotcakes

Ingredients

1 shot espresso or 1 teaspoon of instant coffee, mixed with 2 tablespoons hot water, cooled

125g mascarpone

1 tablespoon icing sugar

For the hotcakes

225g self-raising flour

1 teaspoon baking powder

good pinch salt

2 tablespoons sugar

1 medium egg

225ml buttermilk

30g unsalted butter, melted

100g blueberries or raspberries

Olive oil, for frying

Maple syrup, to serve