• 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsH, D, E
MineralsCopper, Fluorine, Calcium, Magnesium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 cups (300g) self-raising flour

  2. 1/3 cup (75g) caster sugar

  3. 2 eggs, separated

  4. 30g butter, melted

  5. 1 teaspoon vanilla extract

  6. 2 cups (500ml) buttermilk

  7. cup (180ml) maple syrup

  8. Whipped praline butter

  9. 125g butter, softened

  10. 1 tablespoon icing sugar mixture

  11. 1 tablespoon maple syrup

  12. 1/3 cup (45g) vienna almonds, chopped coarsely

Instructions Jump to Ingredients ↑

  1. Make whipped praline butter.

  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.

  5. Whipped praline butter Beat butter in small bowl with electric mixer until pale in colour. Beat in sugar and syrup; fold in nuts.


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