Buttermilk pancakes with maple apples & pecans

Buttermilk pancakes with maple apples & pecans

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(9 ratings)

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Cooking time

Ready in 40-50 minutes

Skill level

Easy

Servings

Serves 4

These American-style pancakes are best made fresh and served up for brunch

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
612
protein
11g
carbs
68g
fat
34g
saturates
11g
fibre
3g
sugar
4g
salt
1.8g

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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Method

  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.

Recipe from Good Food magazine, March 2003

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Comments

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jellybaby25's picture
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Really yummy, fluffy pancakes! Taste great just with butter too.

xmorpheus's picture
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It tasted fine, but I really don't think there's enough difference in taste to offset the faff of making the batter. That's just me though! :)

katsweettooth's picture

Followed this recipe and they worked perfectly! I used a smaller pancake frying pan and did one at a time. I didn't need to cook that much either side, more like 1-2 minute on first side then 1 min on the other. 3-4 mins would have burnt them.

I was worried they might be a little tasteless and had been reading American recipes, so added a teaspoon of vanilla extract to the egg/buttermilk mixture. I also added sliced banana once I put the mixture in the pan before it set. Made it even so there was a slice of banana in each bite. As they sunk a little while the pancake was setting and moving around the pan, it was like they were baked inside the pancake. Added a bit of crispy bacon and maple syrup to serve - AMAZING. This is definitely going to become a Sunday brunch regular!!

cooking-idiot's picture
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I use straciatella flavoured buttermilk and no additional sugar.. it tastes better and it smells wonderful :)

cherub-rock25's picture
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I made just the pancakes to use up some buttermilk I had left over and, although they turned out quite fluffy and puffed up nicely I felt they were quite flavourless and certainly not that much better than a standard crepe recipe.

Nevertheless they were a good vehicle for slathering in jam or maple syrup and they all went within minutes.

elechick's picture
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I really like the eggy taste of these pancakes. They're so much nicer when you whisk the egg whites separately. I've only ever used the basic recipe, 2 egg, flour, milk and pinch of salt, but these beat the basic pancakes hands down, even though they take slightly longer to make :)

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