Buttermilk Pancakes With Whipped Praline Butter - cooking recipe

Ingredients

None None FOR THE WHIPPED PRALINE BUTTER
8 tbsp (1 stick) butter, softened
1 tbsp powdered sugar
1 tbsp maple syrup
1/3 cup almonds, chopped coarsely
None None FOR THE BUTTERMILK PANCAKES
2 cups self-rising flour
1/3 cup granulated sugar
2 None eggs, separated
2 tbsp butter, melted
1 tsp vanilla extract
2 cups buttermilk
None None Maple syrup, to serve

Preparation

For the whipped praline butter, beat the butter in a medium bowl with an electric mixer until pale in color. Beat in the powdered sugar and syrup, then fold in the nuts.
For the pancakes, mix the flour and granulated sugar in a large bowl. Whisk the egg yolks, butter, vanilla extract and buttermilk in a medium bowl. Stir into the dry ingredients to make a batter.
Beat the egg whites in a small bowl with an electric mixer until soft peaks form. Fold a 1/3 of the egg whites into the batter, then fold in the remaining egg whites.
Heat a large nonstick skillet on medium heat. For each pancake, pour 1/4 cup of the batter into the pan. Cook until browned lightly on both sides. Repeat with the remaining batter. Serve the pancakes with maple syrup and whipped praline butter.