Name: Pancakes with Maple Syrup and Cinnamon Butter
Yield: Serves 3–4 (about 14 small pancakes)
Cuisine: American
Ingredients: 2 eggs; 120 g (4¼ oz) flour; 60 g (2¼ oz) pecan nuts, whole or coarsely chopped; 1 pinch salt; 120 g (4¼ oz) butter, softened; 2 tbsp maple syrup; ½ tsp cinnamon; Butter for frying; 200 ml (7 fl oz) buttermilk; 40 ml (1¼ fl oz) milk; 20 g (¾ oz) butter, melted; 30 g (1 oz) caster (superfine) sugar; 2 tsp cream of tartar powder

Preparation info

Serves
3–4
(about 14 small pancakes)

Difficulty
Medium

Appears in

New York Christmas

By Lisa Nieschlag and Lars Wentrup

Published 2017

About

In the USA, pancakes are a favourite breakfast dish. Served with this maple syrup and cinnamon butter, they are irresistibly moist and festive. If you like, you can add a little thinly sliced apple on top while frying the pancakes.

Ingredients

For the dough

2 eggs
120 g (4¼ oz) flour

Americas
United States
New York
Vegetarian
Breakfast
Brunch

Method

Add the butter, maple syrup and cinnamon to a mixing bowl. Whisk until creamy and set aside.

Separate the eggs for the batter. Combine the flour, sugar and cream of tartar powder in a mixing bowl. Create a well in the centre. Add the egg yolks, buttermilk, milk and butter and whisk to make a smooth batter. Add the salt to the egg whites and beat until stiff. Gently fold the egg whites i

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Ingredients

For the dough

Method

Part of