Buttermilk pancakes with maple apples & pecans

Buttermilk pancakes with maple apples & pecans

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(10 ratings)

Ready in 40-50 minutes

Easy

Serves 4
These American-style pancakes are best made fresh and served up for brunch

Nutrition and extra info

Nutrition: per serving

  • kcal612
  • fat34g
  • saturates11g
  • carbs68g
  • sugars4g
  • fibre3g
  • protein11g
  • salt1.8g
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Ingredients

    For the apple topping

    • 3 eating apples, such as Golden Delicious or Pink Lady
      Apples

      Apple

      ap-pel

      Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

    • 25g butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 85g/3oz pecan halves, halved lengthways
      Pecan nuts

      Pecan

      pee-kan

      Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

    • 175ml maple syrup

    For the buttermilk pancakes

    • 100g plain flour
    • 2 tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • ½ tsp bicarbonate of soda
      Bicarbonate of soda

      Bicarbonate of soda

      Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

    • 1 tbsp golden caster sugar
    • 2 large eggs, separated
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 284ml tub buttermilk
    • 25g butter, melted, plus extra
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    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.

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    Comments (10)

    Occyelf's picture

    Followed the recipe, added a few blueberries halfway through cooking, they were perfect, served with crispy bacon and syrup. Definite make again brunch

    nevynevster's picture
    2.5

    I love buttermilk pancakes. This recipe is ok but the flour quantity is insufficient. You need a lot more to get a thick batter and that's what makes the big soft spongy pancakes. Recommend at least 150g if not 200g - I just added and mixed until my mix was thick and not runny

    andrea_har's picture

    I almost forgot to review this. I made these with the 4-H girls. We had so much fun making these and the turned out just beautiful. They didn't last long. They had a great taste. It will be a cookie recipe that I will make again. Thanks for the recipe. tank trouble swf

    roma1980's picture

    Mmmm sounds good Cindy! : ) I’ll have to try that ricpee. Thanks! I have a old waffle maker that I got from my mother in law. I make the waffle batter x 3 and make em light, then freeze em up for toasting later. It works out
    great. Also, ever try adding Hodgson Mill’s Multi Grain cereal mix made with Milled Flaxseed and Soy to your ricpees? It’s great! There is also have a delicious ricpee on the back of the box for Fiber Rich Muffins. Gee, I must be hungry! It’s past lunch . God bless you Cindy. Love your music~ Have a great time in Nashville! I’ll be jammin’ tonight here in MA . Donna : )

    Reply

    jellybaby25's picture
    5

    Really yummy, fluffy pancakes! Taste great just with butter too.

    xmorpheus's picture
    3

    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
    5

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

    cherub-rock25's picture
    3

    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
    5

    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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