Hot Cross Pancakes Recipe

I LOVE Hot Cross buns at Easter time.  Do you?  I have to admit and I will deny it if you repeat it but sometimes I can overindulge and get sick of eating them!  That's where this thermomix hot cross pancake comes in.   Now a pancake any day is welcome in our house but when you can whip up that frosting any day you kind of feel a little naughty eating it when it's not Easter.

So if you've over indulged on the numerous thermomix hot cross bun recipes out there or your not a hot cross bun lover - then give these thermomix hot cross pancakes a go!

Wishing you a very Happy 2016 Easter!   If you haven't already, leave a note out for the Easter Bunny to whip some up and have them ready for breakfast tomorrow.

Recipe inspired by and tweaked to be made in the Thermomix from Joy the Baker.

Hot Cross Pancakes

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Ingredients

Cream Cheese Frosting for Crosses

• 125g cream cheese, cubed
• 50g icing sugar
• 25g butter, cubed

To Serve

• ThermoFun Maple Butter

Pancakes

• 40g butter, cubed
• 200g self raising flour
• 1 egg
• 280g milk
• ½ teaspoon ThermoFun Vanilla Bean Paste
• ½ teaspoon cinnamon, ground
• ½ teaspoon cloves, ground
• ¼ teaspoon ginger, ground
• ¼ teaspoon nutmeg, ground
• 40g brown sugar
• ⅓ cup dried currants
• ½ orange, zest only
• ½ lemon, zest only

Instructions

1. Place cream cheese frosting ingredients into TM bowl and combine 10 sec / speed 3.
2. Scrape down and whip 10 sec / speed 5.
3. Place frosting into a small zip lock bag and set aside.
   No need to wash TM bowl.
4. Place butter into TM bowl and melt 2 mins / 50°C / speed 1.
5. Add remaining ingredients and mix 20 sec / speed 5.
6. Allow batter to rest in bowl 15-30 mins.
7. Heat a fry pan on the stove. Once hot, turn down the heat to low/medium. Use some butter or spray oil and spoon small pikelets into the pan. Flip when medium golden brown on the first side and continue to cook until the same on the other side.
8. To serve: stack 3-4 pikelets on top of each other. Snip a small corner out of the zip lock bag with the cream cheese frosting and pipe a cross on the top pikelet. Serve with a drizzle of maple butter.

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