A stack of these rich, soft and fluffy buttermilk pancakes will be worth your time in the morning. With just a few extra steps from your regular supermarket box mix, this simple recipe has the potential of being your next weekend breakfast staple. The addition of maple syrup and whipped praline butter also makes it a great dessert recipe!
- 2 cups (300 g) self-raising flour
- ⅓ cup (75 g) caster sugar
- 2 eggs, separated
- 30 g butter, melted
- 1 tsp vanilla extract
- 2 cups (500 ml) buttermilk
- ¾ cup (180 ml) maple syrup, to serve
WHIPPED PRALINE BUTTER
- 125 g butter, softened
- 1 tbsp icing sugar mixture
- 1 tbsp maple syrup
- ⅓ cup (45 g) vienna almonds, chopped coarsely
To make whipped praline butter, beat butter in small bowl with electric mixer until pale in colour. Beat in sugar and syrup; fold in nuts.
Combine flour and sugar in large bowl; whisk in combined egg yolks, butter, extract and buttermilk.
Beat egg whites in small bowl with electric mixer until soft peaks form. Fold a third of the egg white into batter, then fold in remaining egg white.
Pour ¼ cup of the batter into large heated non-stick frying pan; cook, over medium heat, until browned lightly both sides. Repeat with remaining batter. Serve pancakes with maple syrup and whipped praline butter.
TIP Vienna almonds are toffee-coated almonds available from selected supermarkets, nut stands, and gourmet food and specialty confectionery stores.