
Crafted Gin & Tonic Hotcakes

A classic re-imagined! Hotcakes made with tonic perfectly paired with DON Crafted Gin and Native Spice cured bacon. Topped off with Pistachio Dukkah & Preserved Lemon, now that’s brunch!
Ingredients
- Larrikin Gin Preserved Lemons:
- 4 medium lemons
- 200g coarse salt
- ½ cup lemon juice
- ¼ cup The Larrikin - Australian Gin
- 4 dried juniper berries
- -
- Tonic Hotcakes:
- 1 ¼ cups self raising flour
- 1 tsp caster sugar
- Pinch baking powder
- Salt flakes
- 1 cup tonic water
- 1 egg
- ¼ tsp finely grated lemon rind
- Melted butter, for frying pan
- ½ cup sour cream
- 2 tsp pistachio dukkah
- ¼ tsp finely grated lemon rind
- 8 slices DON Gin with Native Spices Bacon
Method
- For Preserved Lemons; cut each lemon into quarters from the top, leaving intact at the base. Add to a bowl with the salt, pressing salt into the centre of each lemon. Push lemons into a sterilised large jar, approx. 800ml capacity. Pour in the excess salt, lemon juice, Larrikin gin and juniper berries. Seal and set aside in a cool place for 4 weeks.
- For Hotcakes; combine flour, sugar, baking powder and salt in a large mixing bowl. Whisk together the tonic water, egg and lemon rind in a separate bowl. Add to dry ingredients and mix well. Set aside.
- Heat a large frying pan and brush lightly with butter. Cook ¼ cup measures of batter until golden and cooked through. Keep warm.
- Heat a separate frying pan and cook DON Gin with Native Spice bacon slices until golden and crisp around the edges. Drain on absorbent paper.
- Combine sour cream, dukkah and lemon rind. Set aside.
- Serve hotcakes with sour cream mixture, crisp bacon, additional dukkah and shreds of preserved lemon peel.
- If time does not permit to make lemons in advance, simply add 1 tablespoon of Gin to the hotcake batter for some divine G&T Hotcakes.