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Cinnamon Buttermilk Hotcakes

Prep time:
Cooking time:

These fluffy hotcakes make a delicious sweet brunch. Serve them with your choice of yogurt, fresh fruit or syrups.



  • Hot cakes
  • 2 cups self raising flour
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 4 tablespoons brown sugar
  • 2 eggs, separated
  • 400 ml buttermilk
  • To finish:
  • butter for cooking
  • plain, Greek-style yoghurt
  • honey or honey comb
  • fruit and bacon if desired
View the method
  1. Sift the flour, salt, cinnamon and sugar into a bowl. Combine the egg yolks and buttermilk in another bowl then whisk it into the flour ensuring there are no lumps.
  2. Beat the egg whites to soft peaks and using a large metal spoon, gently fold into the batter.
  3. Heat a little butter in a non-stick sauté pan. Add the batter in ¼ cupfuls and cook until small holes appear in the surface. Turn over and cook for 1 more minute. 
  4. Keep the pancakes warm in a low oven and repeat with the remaining batter. Place a couple of hotcakes on each serving plate, drizzle over some honey or place a piece of honey comb on top and let the honey drizzle out of it. 
  5. Serve with yoghurt, fruit and bacon.
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