Pecan Pancakes with Vanilla Maple Caramel
 
 
Pecan Pancakes with Vanilla Maple Caramel sauce
Author:
Serves: Serves 2-3
Ingredients
For the pancakes:
  • 1 cup (150g) plain flour
  • 1 tsp baking powder
  • 1 tsp bicarb soda
  • 1 tbsp caster sugar
  • pinch of salt
  • 1 large egg
  • 1 cup (250ml) buttermilk
  • ½ cup pecans, chopped
  • 1 oz (25g) butter
For the sauce:
  • ⅓ cup (75g) caster sugar
  • 2 tbsp water
  • 2 tbsp cream
  • ¼ cup (60ml) maple syrup
  • 1 tsp vanilla bean paste
Instructions
  1. For the pancakes, place the dry ingredients into a large bowl and mix to combine. Crack in the egg and pour in the buttermilk, and stir to combine - don't worry about lumps.
  2. In a large frying pan, melt the butter, and then pour it into the pancake batter. Stir to combine.
  3. Now, cook the pancakes in the same pan, over a medium-low heat. They should be in about 2tbsp sized dollops, and need 2 minutes a side, or until golden brown and cooked through. You should get about 12 pancakes.
  4. For the sauce, place the sugar and the water into a small, deep saucepan and cook until dark amber, without serving. Remove from the heat and add the cream and maple syrup. BE CAREFUL, because this will bubble up and steam and sputter a lot.
  5. Stir until it calms down, and then place it back on the heat and cook for a minute until smooth and combined. Stir in the vanilla, and set aside.
  6. Serve the pancakes with the sauce and BOOM - perfect brunch.
Recipe by The Sugar Hit at http://www.thesugarhit.com/dev/2015/03/pecan-pancakes-with-vanilla-maple-caramel.html