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WHIPPED PRALINE BUTTER butter powdered sugar maple syrup almonds buttermilk flour sugar eggs butter vanilla buttermilk maple syrup
Viewed: 55 - Published at: 8 years agoIngredients
- None None FOR THE WHIPPED PRALINE BUTTER
- 8 tbsp (1 stick) butter, softened
- 1 tbsp powdered sugar
- 1 tbsp maple syrup
- 1/3 cup almonds, chopped coarsely
- None None FOR THE BUTTERMILK PANCAKES
- 2 cups self-rising flour
- 1/3 cup granulated sugar
- 2 None eggs, separated
- 2 tbsp butter, melted
- 1 tsp vanilla extract
- 2 cups buttermilk
- None None Maple syrup, to serve
Method
- For the whipped praline butter, beat the butter in a medium bowl with an electric mixer until pale in color. Beat in the powdered sugar and syrup, then fold in the nuts.
- For the pancakes, mix the flour and granulated sugar in a large bowl. Whisk the egg yolks, butter, vanilla extract and buttermilk in a medium bowl. Stir into the dry ingredients to make a batter.
- Beat the egg whites in a small bowl with an electric mixer until soft peaks form. Fold a 1/3 of the egg whites into the batter, then fold in the remaining egg whites.
- Heat a large nonstick skillet on medium heat. For each pancake, pour 1/4 cup of the batter into the pan. Cook until browned lightly on both sides. Repeat with the remaining batter. Serve the pancakes with maple syrup and whipped praline butter.
