Buttermilk Pancakes with Maple Apples & Pecans Recipe

Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients:

For the Maple Apple Pecan Topping:

  • 3 medium eating apples, peeled, cored, and diced (Golden Delicious or Pink Lady work well)
  • 25g butter (about 2 tablespoons)
  • 85g pecan halves, roughly chopped
  • 175ml maple syrup (about ¾ cup)

For the Buttermilk Pancakes:

  • 100g plain flour (about ¾ cup)
  • 2 tsp baking powder
  • ½ tsp bicarbonate of soda (baking soda)
  • 1 tbsp golden caster sugar
  • 2 large eggs, separated
  • 284ml buttermilk (about 1 ¼ cup)
  • 25g butter, melted, plus extra for greasing

Instructions

1. Make the Maple Apple Pecan Topping:

  • Melt the butter in a large frying pan over medium heat.
  • Add the diced apples and cook until softened and slightly golden, about 5 minutes.
  • Stir in the chopped pecans and maple syrup. Heat gently for 2-3 minutes until everything is warmed through.
  • Remove from the heat and set aside.

2. Prepare the Pancake Batter:

  • In a large bowl, sift together the flour, baking powder, bicarbonate of soda, and sugar.
  • In a separate bowl, whisk together the egg yolks, buttermilk, and melted butter.
  • In another bowl, whisk the egg whites until they form stiff peaks.
  • Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Gently fold until just combined (some small lumps are OK).
  • Carefully fold in the whipped egg whites until everything is evenly incorporated.

3. Cook the Pancakes:

  • Heat a large non-stick frying pan or griddle over medium-low heat. Lightly grease with butter.
  • Drop 2-3 large spoonfuls of batter into the pan for each pancake, keeping them about 10cm (4 inches) in diameter.
  • Cook for 3-4 minutes until the edges look set and bubbles appear on the surface. Carefully flip and cook the other side until golden brown.
  • Repeat with the remaining batter. Keep the cooked pancakes warm in a low oven if making a large batch.

4. Assemble and Serve:

  • Stack two or three pancakes on each plate.
  • Top generously with the warm maple apple pecan mixture.
  • Drizzle with extra maple syrup, if desired, and serve immediately.

Tips:

  • Don’t overmix the batter: Overmixing will make tough pancakes. Just fold until the ingredients are combined.
  • Temperature matters: Cook the pancakes on medium-low heat so they cook through without burning.
  • Fresh is best: Use real maple syrup for the best flavor.
  • Customize it: Add spices like cinnamon or nutmeg to the pancake batter, or substitute some of the pecans with walnuts.

Enjoy your fluffy, delicious buttermilk pancakes!

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