Buttermilk Pancakes With Maple Apples & Pecans
This delightful recipe combines fluffy pancakes with a sweet and nutty apple-pecan topping. The apples are cooked to golden perfection, then mingled with pecans and rich maple syrup for a luscious finish. The pancakes are light and airy, thanks to the buttermilk and unbeaten egg whites folded into the batter. Each stack of pancakes is generously topped with the warm apple-pecan mixture, creating a comforting and indulgent treat that's perfect for a leisurely weekend breakfast or brunch.
— Constant Cookbook
Ingredients
- 3 eating apples , such as Golden Delicious or Pink Lady
- 25g butter
- 85g/3oz pecan halves, halved lengthways
- 175ml maple syrup
- 100g plain flour
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- 1 tbsp golden caster sugar
- 2 large eggs , separated
- 284ml tub buttermilk
- 25g butter , melted, plus extra
Instructions
- Make the topping. Peel, core and quarter the apples, then slice each quarter into four. Heat the butter in a large frying pan. Cook the apples until golden, but still firm. Stir in the pecans and maple syrup. Heat gently for 2-3 minutes. Remove from the heat and keep warm.
- For the pancakes, sift the flour, baking powder, bicarbonate of soda, sugar and a pinch of salt into a bowl. Whisk the egg whites until stiff. Mix together the egg yolks, buttermilk and melted butter and whisk into the flour mixture until the batter is thick and smooth. Carefully fold the egg whites into the batter until evenly mixed.
- Heat a large frying pan, preferably non-stick, and brush lightly with melted butter. Drop 2 or 3 large spoonfuls of batter into the pan to make pancakes about 10cm in diameter. When the surface has dulled slightly and bubbles appear, after about 3-4 minutes, carefully flip the pancakes over and cook on the other side until browned.
- To serve, place a spoonful of the apple mixture on a pancake, top with a second pancake and spoon over more of the topping. Repeat to make three more pancake stacks.
Yield
Serves 4
Nutrition
- Calories: 612 calories
- Fat Content: 34 grams fat
- Saturated Fat Content: 11 grams saturated fat
- Carbohydrate Content: 68 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 11 grams protein
- Sodium Content: 1.8 milligram of sodium
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