Recipes | Fluffy apple and marmalade hotcakes with cinnamon butter


Fluffy apple and marmalade hotcakes with cinnamon butter

My friend cookery writer Sarah Randell has written the most enchanting book on marmalade full not only of great marmalade recipes but also some delicious ways of using them.

You can either make them for brunch or at teatime. "I often serve them in relays for brunch when friends or family are staying for the weekend" Sarah says. "Eat them hot from the pan."

Makes 16

150g (1 small) Bramley cooking apple

100g plain flour

2 teaspoons baking powder

1 tablespoon caster sugar

3 large eggs

3 tablespoons of your favourite marmalade (the apple harvest marmalade in the book is particularly good in these)

150g ricotta

2 tablespoons milk

butter and oil, for frying


50g soft unsalted butter

1 tablespoon marmalade

1 teaspoon cinnamon sugar

For the cinnamon butter, mix the ingredients together in a small bowl, using scissors to chop any large pieces of peel in the marmalade. Transfer the butter to the fridge to firm up.

Peel, core and dice the apple. Weigh the flour and put it into a mixing bowl, then add the baking powder, sugar and a pinch of salt and mix together. Make a well in the centre.

Crack the eggs into a small bowl, add the marmalade (again chopping any large pieces of peel), lightly whisk together with a fork, then tip into the well in the flour. Using a balloon whisk, gradually whisk the beaten eggs into the flour, followed by the ricotta and milk. Stir in the diced apple.

Heat a small knob of butter and a tablespoonful of oil in a non-stick frying pan until sizzling. Add a heaped dessertspoonful of batter per pancake, frying a few at a time over a low heat for 2-3 minutes on each side – they are ready to flip over when small bubbles appear at the edges. If the fat in the pan starts to darken and burn, wipe out the pan before heating more oil and butter.

Serve the hotcakes straight from the pan, topped with the cinnamon butter.


Tropical hotcakes – use lime and grapefruit or sweet orange and passion fruit marmalade in the hotcake mixture and in the flavoured butter, and substitute the cinnamon sugar with regular sugar mixed with a generous grating of nutmeg. Swap the ricotta for thick coconut yoghurt and serve the hotcakes drizzled with passion fruit pulp.

Extracted from MARMALADE: A Bittersweet Cookbook by Sarah Randell, published by Saltyard Books priced £20 and also available as an ebook. Visit to find out more.

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