Hotcake Platter Recipe

Make batter

In a medium bowl whisk together 1 cup flour, 1 tbs sugar, 1 tsp baking powder and 1 tsp salt until combined. In a separate bowl whisk 1 cup milk, 1 large egg and 1 tbs melted butter (or oil) until smooth. Pour wet into dry and stir gently just until combined; small lumps are fine. If batter looks very thick, add up to 3 tbs extra milk to reach a pourable but slightly thick consistency.

Preheat pan

Heat a nonstick skillet or griddle over medium heat until hot (about 3–4 minutes). Lightly grease with 1 tbs oil or butter and wipe excess with a paper towel so surface is evenly coated.

Cook hotcakes

Pour about half the batter (approximately 1/2 cup) onto the hot griddle for each pancake to make two large hotcakes. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip carefully and cook the second side until golden and cooked through, about 1–2 minutes more. Transfer to a warm plate and tent with foil while you finish cooking (if necessary). Keep pancakes warm in a low oven (105–120°C / 225–250°F) if serving later.

Finish and serve

Top hotcakes with 1 tbs butter and divide 4 tbs maple syrup between the two hotcakes (or serve syrup on the side). If using berries or powdered sugar, sprinkle just before serving.

Scramble or fry (customer choice)

For scrambled: whisk 2 eggs with a pinch of salt and pepper. Heat 1 tsp butter or oil in a nonstick skillet over medium-low. Pour in eggs and let sit 10–15 seconds; then gently stir with a spatula, folding until soft curds form and eggs are just set but still moist, about 1–2 minutes. For fried: heat 1 tsp butter or oil in a skillet over medium. Crack eggs into pan and cook sunny-side up until whites are set and yolks cooked to preference (about 2–3 minutes for runny yolks). Season with salt and pepper.

Bacon

For bacon: lay 3 strips in a cold skillet and place over medium heat. Cook, turning occasionally, until crisp to your liking, about 8–10 minutes. Drain on paper towels.

Sausage links

For sausage links: heat a skillet over medium and add 2 links. Cook, turning frequently, until browned and cooked through, about 10–12 minutes (internal temp 71°C / 160°F).

Ham

For sliced ham: heat a skillet over medium-high, add 3 slices and brown 1–2 minutes per side until heated through and slightly caramelized.

Arrange two hotcakes on a plate. Place the prepared eggs beside the hotcakes and the chosen breakfast meat next to the eggs. Add berries and a dusting of powdered sugar if using. Serve immediately with extra maple syrup on the side.