*80ml maple syrup
*150g salted butter, chopped, softened
*250g self-raising flour
*1 tsp ground cinnamon
*¼ tsp sea-salt flakes
*2 large eggs
*Extra 50g salted butter, diced
*2 Tbsp olive oil
*3 Tbsp caster sugar
*Flaked almonds, toasted, to serve
*Lemon cheeks, to serve
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.