Hot Cross Bun Pancakes

Written by CUBBin the Kitchen Published on March 19, 2021 in Baking & Desserts, Breakfast, Recipes

Any one who knows me knows that decision making may not be my forte. Although I would argue how could anyone choose between hot cross buns and pancakes? I want both and these Hot Cross Bun Pancakes let me have both options! All the flavours of spiced hot crossed bun with squidgy dried fruit all brought together in wonderful fluffy pancakes. A wonderful breakfast that I could eat every single day.

The main thing you think about when you think of hot cross buns is the cross. To get this iconic cross I heat the frying pan and wipe with a super thin layer of butter, oil also works. I use a squeezey bottle filled with a few tablespoons of the batter. This gets squeezed into the cross shape and let it cook until set. Then ladle over more batter and once bubbles appear on the surface flip and cook through.

If you wanted you could really make these Hot Cross Bun Pancakes your own. The amount of flavour you could add is truly limitless. Just look at the number of hot cross buns you can buy! Add some chocolate chunks or different fruit. Add good quality cocoa powder to get a darker flavour and colour – remember to take out a few tablespoons of batter out before adding cocoa as that will make the cross really stand out.

Pancakes are best served straight from the pan however if you are cooking for more than just yourself this can make you feel like some sort of pancake machine. I suggest stashing cooked pancakes on a baking tray in a low oven to keep warm. That way you can all eat together. You can serve whatever you like with these I adore them with syrup and blueberries. However they are simply divine hot from the pan with cool vanilla ice cream or squirt cream from the can. In fact I might be persuaded to try these with just about anything.

If you want more pancake recipes then check out my Apple Pie Pancakes, these are thing crepes filled with a speedy apple pie filling. How about my Raspberry Pancakes made with fresh raspberries and gloriously pink.

I hope you love these Hot Cross Bun Pancakes as much as I do. Let me know what you think in the comments below. Share any of your pictures with me on social media, or use the #CUBBinthKitchen to be featured in my story.

Happy Eating!

Hot Cross Bun Pancakes

What happens when you take a pancake and load it with sultanas and spice? – Magic.

50 grams Sultanas
1 Tea Bag (Use a favourite of your English Breakfast or Earl Grey are wonderful)
25 grams Butter
200 grams Self Raising Flour
1.5 tsp Baking Powder
1 tbsp Dark Brown Sugar
0.5 tsp Mixed Spice
0.25 tsp Cinnamon
3 Eggs
200 ml Milk (Any milk will do I use Oat Milk)
1 tsp Cocoa Powder

Firstly place the Sultanas and the Tea Bag into a bowl and pour over enough hot water to cover by 2 centimeters or so, stir and set aside.
Next melt the Butter in a pan or a microwave and allow to cool slightly.
In a large bowl combine the Flour, Baking Powder, Sugar, Mixed Spice and Cinnamon.
Next add the Eggs, Butter and Milk and whisk together, you can do this manually or with electrical assistance.
Take a piping bag and decant 5 tbsp of the pale batter into it and set aside.
Now drain the Sultanas and add to the bowl of batter along with the Cocoa Powder and stir until you have a uniform colour.
If you wish you can transfer this into a jug to pour your pancakes or you can use a ladel or as I do a 1/4 cup meauring cup.
Heat your frying pan over a medium heat and using a smear of butter or oilusing the lighter batter from the piping bag draw a cross of batter in the hot pan. Once the top has bubbles across pour over the darker batter to cover the cross.
Once the surface is covered with bubbles flip over and cook the other side.
Then pile onto a plate and enjoy or if you want to cook them all then eat all together turn the oven onto its lowest setting and place cooked pancakes on to baking trays and keep warm.

Leftovers Tip

Leftover pancakes can be used in a few different ways why not use them in a bread pudding, or use them as the base for a trifle or you could even make french toast pancakes soak in egged milk and then fry.

Baking, Breakfast, Brunch, Dessert, Party Food

American, British

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