Auntie’s Yeasted Hotcakes with Kumquat & Fennel Compote

Chef Chris Kennedy, working together with Janet, brings you a modern take on this Trefethen Sunday classic. Try making Auntie’s Yeasted Hotcakes for brunch and enjoy with a glass of Harmony Chardonnay.

Ingredients

  • 12 kumquats, washed and sliced into rings (seeds removed)
  • 1 large fennel bulb, medium diced
  • ¾ cup cool water
  • 1 ½ tsp instant yeast
  • ¼ cup warm water
  • ½ cup + 1 Tbsp sugar
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • ¼ cup coarse corn meal
  • 1 egg
  • 1 tsp baking soda
  • 1½ tsp kosher salt
  • 2 Tbsp melted butter
  • ½ cup toasted hazelnuts

Preparation

  • 1Combine cool water and ½ cup sugar into a medium-sized pot and place onto the stove. Heat to dissolve the sugar. Add the kumquat, fennel, and ½ tsp salt. Bring to a simmer and slowly cook until tender and reduced, about 20 minutes, taking care not to let it become hard. Set aside.
  • 2In a medium-sized bowl combine yeast and warm water, gently mix and let stand for 3-5 minutes to bloom.
  • 3Whisk in remaining sugar and buttermilk to yeast mixture, then add flour and cornmeal in batches to avoid clumping until a thick batter has been made. Cover with a clean kitchen towel and let rise in a warm place for about an hour or until doubled in volume.
  • 4Whisk egg and baking soda in a separate bowl and add to risen batter. Fold in the melted butter and 1 tsp salt with a spatula. Let rest again for 5-20 minutes to relax the batter. It should not rise much more.
  • 5Place a medium non-stick pan over medium-high heat, adding a little cooking oil and butter to pan. Spoon batter into pan and cook on one side until you can see small bubbles on the backside of the batter, about 5 minutes. Flip cakes and cook until finished, about 3 more minutes.
  • 6Place hotcakes on a plate and spoon compote or your favorite fruit preserves over the top and sprinkle with toasted hazelnuts. Enjoy!

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