Buttermilk pancakes with whipped praline butter

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Ingredients: 
  • 2 cups (300g) self-raising flour
  • 1/3 cup (75g) caster sugar
  • 2 eggs, separated
  • 30g butter, melted
  • 1 teaspoon vanilla extract
  • 2 cups (500ml) buttermilk
  • ¾ cup (180ml) maple syrup
  • Whipped praline butter
  • 125g butter, softened
  • 1 tablespoon icing sugar mixture
  • 1 tablespoon maple syrup
  • 1/3 cup (45g) Vienna almonds, chopped coarsely
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Preparation: 

Preparation time 15 minutes. Cooking time 15 minutes.

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 butter, the fold in remaining egg white.

4. Pour ¼ cup of the butter into large heated non-stick frying pan; cook over medium heat, until browned lightly both sides. Repeat with remaining butter. Serve pancakes with maples syrup and whipped praline butter.

Serves 4.