Toffee hot cakes

Beat maple syrup and butter together in a large bowl, or put in the bowl of a food processor and blitz until combined. Set aside.

Put flour, cinnamon and salt in the jug of a blender.

In another large bowl, whisk eggs and buttermilk until combined. Pour into blender with flour mixture and process to a smooth batter.

Heat a large frying pan over medium heat and add a touch of the remaining butter and a drizzle of oil to grease. Pour in ¼ cup batter to make hot cakes the size of a bread and butter plate, and cook for 2–3 minutes or until bubbles appear on the surface. Sprinkle uncooked top with a little caster sugar, then flip and cook sugar-side down for 2–3 minutes or until a toffee crust forms. Repeat with remaining batter.

Stack hotcakes on serving plates and serve topped with maple butter, a sprinkle of almonds and a lemon cheek to squeeze over the top.