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RECIPE – Buttermilk pancakes with caramelised apple, pecan and maple syrup sauce

At the moment, one of my favourite things to do at the weekend – after a long lie-in, of course – is make a lazy brunch. After rushing around in the morning every week day (early starts aren’t my talent in this life), it feels like a real treat to shuffle around the kitchen, rustling up something more decadent than bran flakes. I think it makes the perfect start to a weekend day.

In the run up to Christmas, my lazy weekends seemed to get jam-packed with weddings, present-buying missions and birthdays. Lazy brunches were out of the window in favour of manically trying to wrap presents while directing Andrew in where to put up pictures in our new flat. It was hectic and I felt strung out. I missed our lazy lie-ins and brunches.

As part of my aims for 2014, I’m trying to not let my schedule get so out of control. And this has meant I have been able to get back some time for brunchtime pottering. To celebrate I made buttermilk pancakes, which were so crazily light and fluffy I just had to share them with you. They are quite a lot of faff, but well worth it.

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Buttermilk pancakes with caramelised apple, pecan and maple syrup sauce

Serves 4 | 50 mins

Ingredients

For sauce

– 3 eating apples
– 25g butter
– 85g pecans, cut in half lengthways
– 175ml maple syrup

For pancakes

– 100g plain flour
– 2 tsp baking powder
– 1/2 tsp bicarb of soda
– 1 tbsp golden caster sugar
– 2 large eggs, separated
– 284ml buttermilk (if you can’t find buttermilk, plain natural yogurt with a squeeze of lemon juice in will do)
– 25g butter, melted

How to make these chaps:

1. Peel, core and cut the apples into quarters. Now slice the quarters into four (that’s eighths, if you please).
2. Pop the butter in a large frying pan and heat until melted. Tip in your apple slices and fry them until they start going golden (or slightly black if you leave Andrew in charge). Don’t let them get to the stage where they get crumbly and broken down. You want them to hold their shape. Stir in the pecans and maple syrup and let it heat through and combine. Remove this frying pan from the direct heat, but keep the apple mixture warm (put foil over it, essentially).
3. Sieve the flour, baking powder and bicarb into a large bowl.
4. In another bowl, whisk the egg whites until they form stiff peaks. They will look white and glossy, and when you lift the whisk out of the eggs they’ll retain a stiff peak in the surface.
5. In yet another bowl, mix the yolks, butter and buttermilk together. Then tip this into the bowl with the flour in and mix until combine.
6. Gently add the egg whites to the mixture, folding in slowly until it’s all combined and you have a nice airy batter. Go slow – you don’t want to knock out the air, this is what gives the pancakes their fluffiness.
7. Heat a large frying pan and melt some butter in the pan – just a bit. Then drop puddles of batter into the pan using a large spoon. Wait until the puddles loose their glossy look and bubbles start to form in the top, then get a spatula or whatevs and flip them over. This can be messy, but do NOT panic. They will taste the same (so long as you don’t burn them) and will look nicely homemade. Or that’s what I told myself.
8. Remove pancakes from pan after a minute or so after you’ve flipped them. Create a stack of them on a plate, then spoon over some of that apple mixture you made.

Adapted from BBC Good Food

 

 

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