Buttermilk pancakes with maple apples & pecans

Buttermilk pancakes with maple apples & pecans

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

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Ready in 40-50 minutes

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.

Per serving

612 kcalories, protein 11.0g, carbohydrate 68.0g, fat 34.0 g, saturated fat 11.0g, fibre 3.0g, sugar 4.0g, salt 1.8 g

Recipe from Good Food magazine, March 2003.

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Latest comments and suggestions

  • Binder photo SophieCakes

    16 February 2010

    SophieCakes rated this recipe

    5 stars

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  • Binder photo clairerecipe

    29 April 2010

    clairerecipe rated this recipe

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  • Binder photo Joann

    29 August 2011

    Joann rated and commented on this recipe

    5 stars

    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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  • Binder photo Serious Eats

    30 October 2011

    Serious Eats rated and commented on this recipe

    3 stars

    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.

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  • Binder photo Cooking Idiot

    25 November 2011

    Cooking Idiot rated and commented on this recipe

    5 stars

    I use straciatella flavoured buttermilk and no additional sugar.. it tastes better and it smells wonderful :)

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  • Binder photo nikk

    23 March 2012

    nikk rated this recipe

    5 stars

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  • Binder photo katsweettooth

    20 January 2013

    katsweettooth commented on this recipe

    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!!

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Ready in 40-50 minutes

Sweet treat - American style

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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Per serving

612 kcalories, protein 11.0g, carbohydrate 68.0g, fat 34.0 g, saturated fat 11.0g, fibre 3.0g, sugar 4.0g, salt 1.8 g

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