Recipe

Buttermilk pancakes with whipped praline butter

Spoil your family and friends this weekend with stacks of these glorious buttermilk pancakes with maple syrup and whipped praline butter.

  • 25 mins cooking
  • Serves 4
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Ingredients

Buttermilk pancakes with whipped praline butter
  • 2 cup (300g) self-raising flour
  • 1/3 cup (75g) caster sugar
  • 2 eggs, separated
  • 30 gram butter, melted
  • 1 teaspoon vanilla extract
  • 2 cup (500ml) buttermilk
  • 3/4 cup (180ml) maple syrup, to serve
Whipped praline butter
  • 125 gram butter, softened
  • 1 tablespoon icing sugar mixture
  • 1 tablespoon maple syrup
  • 1/3 cup (45g) vienna almonds, chopped coarsely

Method

Buttermilk pancakes with whipped praline butter
  • 1
    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.
  • 2
    Combine flour and sugar in large bowl; whisk in combined egg yolks, butter, extract and buttermilk.
  • 3
    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.
  • 4
    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.

Notes

Vienna almonds are toffee-coated almonds available from selected supermarkets, nut stands, and gourmet food and specialty confectionery stores.

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