Peach and blueberry hotcakes with macadamias, mascarpone and maple syrup

'I feel like having hotcakes and fruit for breakfast after our swim,' I said to Peter as we walked hand-in-hand along the sandy shore of Laguna Bay. 'Do you now,' he replied, staring dreamily out to the blue on the horizon. And have them we did!

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Hello friends. I'm back! Our week-long stay at Noosa Heads on Queensland's Sunshine Coast was THE holiday to celebrate my recent retirement, and Peter and I made the most of every moment. I'll share more about the holiday itself in upcoming snippets, but for now just a postcard and a recipe for my take on those mouthwatering hotcakes, inspired by a breakfast (or two) enjoyed at Berardo's Bistro on the Beach, a divine little eatery overlooking Laguna Bay and the Boardwalk.

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My recipe...

By separating the egg and beating the white, you'll create a lighter hotcake than usual, so handle these little babies with care. You'll also find that they're somewhat flatter than regular pikelets or pancakes, but hey, you're eating three per serve and they're topped with plenty of goodness. Enjoy!

PEACH & BLUEBERRY HOTCAKES WITH MACADAMIAS, MASCARPONE & MAPLE SYRUP
4 heaped tablespoons plain (AP) flour (about 80g)
2 tablespoons vanilla infused golden caster sugar
1/2 teaspoon baking powder
1 free range egg, separated#
100mls (1/2 cup) soured* milk or buttermilk
1 tablespoon ghee/clarified butter +

To serve:
1/2 cup blueberries, fresh or frozen
1 ripe peach, white or yellow fleshed
1 tablespoon macadamias, chopped
1 tablespoon mascarpone infused with a little vanilla extract
1/4-1/2 cup maple syrup
icing sugar
micro herbs or baby frisee leaves, to garnish

Combine the flour, baking powder and vanilla infused caster sugar in a bowl and mix with a whisk to free any lumps. In a separate bowl, whisk the egg white until soft peaks form. Add the egg yolk and the milk or buttermilk and whisk well. Gently fold in the beaten egg white using a spatula. 

Meanwhile, cut the peach in half and remove the stone. Grill the peach, skin side up, until golden, then cut into slices. Warm the blueberries briefly in a hot skillet. Toast the chopped macadamias. Wash the micro herbs or frisee leaves and pat dry. Set aside.

Heat a griddle plate or frypan and melt the ghee. Ladle the batter onto the hotplate with a large serving spoon. Allow to cook to golden brown on one side and then, very gently, turn the hotcakes over. 

To serve, pile three hotcakes on each serving plate. Top with the slices of grilled peach, blueberries and macadamias. Then spoon over a dollop of the vanilla infused mascarpone. Pour the maple syrup around the outside of the hotcakes. Finish with a sprig of micro herbs or baby frisee. Dust with icing sugar and serve. This quantity makes six hotcakes and serves 2.

* If you don't have buttermilk in the fridge, add a few drops of lemon juice to the milk and let it sit a while.
+ Use butter or margarine if you don't have ghee.
# Allow the egg to come to room temperature. The white will be fluffier when whisked.

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The hotcakes ready to serve...

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Mmmacadamias, Mmmascarpone and Mmmaple syrup...

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Makes for a good start to the morning, no?

Peach and blueberry hotcakes with macadamias, mascarpone and maple syrup

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Tell me dear readers, have you ever treated yourself to a holiday in celebration of a milestone in your life? Where did you go and what were you celebrating? Do please share. 

And thank you for your wonderful comments, I love hearing from all of you xox