These fantastically fluffy buttermilk pancakes are flavoured with a little bit of butter, which gives them a rich flavour. The maple, apple and pecan topping is utterly moreish - you'll want it on everything, not just these pancakes!
- 100g plain flour
- 2 tsp. baking powder
- 1/2 tsp. bicarbonate of soda
- 1 tbsp. golden caster sugar
- 2 large eggs, separated
- 285g buttermilk
- 25g melted butter
- 3 sweet apples, peeled, cored, sliced
- 25g butter
- 100g pecan halves
- 175ml maple syrup
To make the topping, heat the butter in a large frying pan. Add the apples and fry for a few minutes or until golden but still firm. Add the pecans and maple syrup, cook for 2-3 minutes, then set to one side and keep warm while you make the pancakes.
Sift together the flour, baking powder, bicarb and sugar. Whisk the egg yolks into the butter and buttermilk and add the wet mix to the dry mix. Stir until well combined and smooth. Whisk the egg whites in a clean metal or glass bowl until soft peaks form, then gently fold into the flour mix until well combined.
To cook, heat butter in a large frying pan. Drop 3 tbsp. batter into the pan to make a pancake around 10cm across. Cook until bubbles form on the top of the pancake, then flip and cook until golden brown on the other side. To serve, spoon over the apple topping.