This are great for weekend breakfasts if you have some extra time on your hands or alternatively make the batter the night before, cover and place in the fridge and you will be well organized for the morning.
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- 250g all purpose flour
- 3 tablespoons brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 75g chopped pecan nuts
- 230ml buttermilk
- 175ml milk
- 2 eggs, separated
- 100g melted butter
- 30g melted butter
- vegetable oil
- extra pecans and maple syrup for garnish
- In a bowl combine all the dry ingredients.
- In another bowl whisk together buttermilk and milk, egg yolks and melted butter.
- Gentle combine two bowl mixes together.
- Whisk egg whites until you achieve stiff peaks. Fold the whites into the batter. Fold about 15 times then stop. (do not over fold or you wont get fluffy pancakes)
- Heat some oil in a saucepan until its quite hot, drop a tiny splash of water on the pan to test. Place a drop of batter (about 2 tablespoons) on the hot surface and cook until the bottom is nicely browned, this will take about 2 minutes per side. Repeat and stack 3 pancakes per serving.
- Drizzle with maple syrup and sprinkle additional pecans on top.
Chef Stuart O'Keeffe http://chefstuart.com/