Pancakes with Maple Syrup and Cinnamon Butter


Preparation info

  • Difficulty


  • Serves


    (about 14 small pancakes)

Appears in

New York Christmas

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.


For the dough

  • 2 eggs
  • 120 g ( oz) flour
  • 30 g (1 oz) caster (superfine) sugar
  • 2 tsp cream of tartar powder
  • 200 ml (7 fl oz) buttermilk
  • 40 ml ( fl oz) milk
  • 20 g (¾ oz) butter, melted
  • 1 pinch salt

For the maple syrup and cinnamon butter

  • 120 g ( oz) butter, softened
  • 2 tbsp maple syrup
  • ½ tsp cinnamon


  • Butter for frying
  • 60 g ( oz) pecan nuts, whole or coarsely chopped


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 into the batter. Set the batter aside to rest for about 15 minutes.

Preheat the oven to 90°C (194°F/Gas mark 5). Melt a little butter in a frying pan over medium heat. Add 2–3 small ladlefuls of batter to the pan at a time. Fry for about 2 minutes, then flip the pancakes over and fry on the other side for another minute or until golden brown. Continue with the remaining batter. Transfer the cooked pancakes to a plate and keep them warm in the oven. Once you have used up all the batter, divide the pancakes among plates, sprinkle with pecan nuts and serve with maple syrup and cinnamon butter.