Buttermilk pancakes with maple apples & pecans

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1. 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.
2. 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.
3. 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.
4. 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.

Per serving

612 kcalories, protein 11g, carbohydrate 68g, fat 34 g, saturated fat 11g, fibre 3g, salt 1.8 g

'I tend to steer away from recipes with beaten egg whites, but this was so straightforward. The whisperlight pancakes contrasted beautifully with the golden apples and pecans.'

http://www.bbcgoodfood.com/recipes/1716/

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Ingredients

FOR THE APPLE TOPPING

• 3 eating apples , such as Golden Delicious or Pink Lady
• 25g butter
• 85g/3oz pecan halves, halved lengthways
• 175ml maple syrup

FOR THE BUTTERMILK PANCAKES

• 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

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Serves 4

Preparation and cooking times

Ingredients

FOR THE APPLE TOPPING

• 3 eating apples , such as Golden Delicious or Pink Lady
• 25g butter
• 85g/3oz pecan halves, halved lengthways
• 175ml maple syrup

FOR THE BUTTERMILK PANCAKES

• 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

Per serving

612 kcalories, protein 11g, carbohydrate 68g, fat 34 g, saturated fat 11g, fibre 3g, salt 1.8 g

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