Orange Kumara Hotcakes with Blueberry Maple Syrup

Hot cake batter
300g (1 cup) mashed orange kumara portions
1½ cup (225g) flour
2 tablespoons sugar
4 tsps baking powder
½ tsp cinnamon
½ tap ginger
½ tsp  salt
2 large eggs
150g ( ½ cup) Greek yoghurt
½ cup buttermilk
50g butter, gently melted plus more for cooking the hot cakes

Blueberry maple syrup
1 cup blueberries
½ cup maple syrup
1 tsp lemon juice

Cinnamon mascarpone
1 cup (240g) mascarpone
½ tsp cinnamon

½ cup toasted walnuts, chopped

Hot cake batter
Steam the orange kumara portions for 20 – 25 minutes or until tender. Mash and cool.

In a small bowl measure and combine flour, sugar, baking powder, spices and salt. In a separate bowl whisk eggs, mashed kumara, yoghurt and buttermilk together.  Fold in dry ingredients followed by the melted butter.

Heat a heavy based cast iron pan or hot plate on a medium heat. Melt in a small knob of butter and cook heaped spoonful’s until lightly golden on one side. Flip and cook on the other side until they spring back when touched. You may need to keep flipping them, so they don’t colour too much.

Place on a cooling rack and drape a tea towel on top to keep warm while you cook the remaining batter.

Blueberry maple syrup
Heat the blueberries and maple syrup together until the blueberries blister and stain the maple syrup deep purple. Add lemon juice and set aside.

Cinnamon mascarpone
Mix together and set aside

To serve
Pile the hot cakes on a plate, top with the cinnamon mascarpone, blueberry maple syrup and the chopped walnuts


Serves 4