Traditionally, hot cross buns are eaten on Good Friday, so I’m just about a week late, but I like to think that a good pancake can’t be contained to just one day.
First of all, these pancakes are pretty fun to make, there was much humming of the “hot cross buns” song…
Also, the pancakes are easy to cook (minimal worrying about burning, overcooking, undercooking, etc.) and they fill the air with a nice spicy, citrus smell.
The pancakes also taste good! I’ve never had a hot cross bun but I’m definitely inspired to taste one. The pancakes have a strong citrus taste (from the blend of lemon and orange zest) that balances out the mild sweetness. I will admit that I totally forgot to add the vanilla extract…woops. I think the pancakes definitely would have benefited from that extra flavor, but they were just fine without it, too.
(happy looking pancakes)
You might think that the combo of cream cheese frosting and syrup is too much, but it’s really not, and this is coming from someone who really can’t handle overly sweet things. The pancakes themselves are not that sweet and there isn’t that much frosting on top so adding that extra bit of syrup just takes the pancakes to the next level.
Oh! And I used dried currants (you might remember my earlier currant-tastrophe) which are like the more delicious (and tarter) cousins of raisins and, for the record: dried currants 1, regular currants 0.
4 out of 5 stackies: