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Pancakes with maple brown butter apples and sesame praline

Fluffy pancakes topped with glossy maple apples and silk-brown butter.
Sesame praline adds a toasty crunch and sweet, salty depth.
Warm, comforting, and just fancy enough for any morning.

breakfast ⏱ 120 min 650 kcal / portion 120.0 g carbs / portion (estimated) vegetarian eggglutenmilksesame 🔗 Original source

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Pancakes with maple brown butter apples and sesame praline
v6 · rb0e705f985 20260727Z1751 90 g caster sugar 7.39 ml vanilla extract 130 g butter 4.93 ml fine sea salt 150 g maple syrup 44.4 ml apple cider vinegar 385 ml milk vegetable oil to taste parchment paper to taste 🔥 preheat oven to 160°C fan and line tray with parchment 🍳 simmer sugar, golden syrup and butter until emulsified then add sesame seeds and sea salt 🔥 ⏱ 15-20 min bake sesame mixture rotating halfway until golden then cool completely ⏳ blitz baked praline with vanilla to form a runny paste and cool at room temperature ⏳ mash paste with remaining butter until spreadable and set aside at cool room temperature 🍳 ⏱ 10 min cook apples with butter, sugar, salt and cinnamon until soft and caramelising 🍳 ⏱ 1 min stir in maple syrup and apple cider vinegar and simmer to thicken then keep warm ⏱ 15 min curdle milk with apple cider vinegar 🌀 whisk in eggs, egg white, vanilla and melted butter until smooth 🌀 whisk dry ingredients together and combine wet into dry until no visible flour bits remain 🔥 ⏱ 5 min rest batter while preheating frying pan on medium low heat 🍳 ⏱ 2-3 min cook pancakes by frying until risen with bubbles then flip and cook 30-60 seconds 🍳 gently warm apples before serving 🍽 stack pancakes and dollop praline butter between layers then top with praline butter, apples, maple sauce and creme fraiche Maple Brown Butter Pancakes 🥞 50 g golden syrup 100 g unsalted butter 60 g sesame seed ¼ tsp sea salt sesame praline butter to taste 4 pieces pink lady apple 1 tsp sugar ⅛ tsp cinnamon 2 pieces egg 1 piece egg white 200 g plain flour 50 g self raising flour 1¾ tsp baking powder ½ tsp baking soda creme fraiche to taste maple sauce to taste butter and jam to taste 50 g 2 ml vanilla extract 60 g butter pink lady apple, sugar, cinnamon 1 ml 30 ml 15 ml egg, egg white 5 ml 70 g plain flour, self raising flour, baking powder, baking soda 40 g caster sugar 4 ml fine sea salt vegetable oil creme fraiche, maple sauce, butter and jam
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Preparation steps

  1. preheat oven to 160°C fan and line tray with parchment
  2. simmer sugar, golden syrup and butter until emulsified then add sesame seeds and sea salt
  3. bake sesame mixture for 15-20 minutes rotating halfway until golden then cool completely
  4. blitz baked praline with vanilla to form a runny paste and cool at room temperature
  5. mash paste with remaining butter until spreadable and set aside at cool room temperature
  6. cook apples with butter, sugar, salt and cinnamon until soft and caramelising for about 10 minutes
  7. stir in maple syrup and apple cider vinegar and simmer to thicken for about 1 minute then keep warm
  8. curdle milk with apple cider vinegar for 15 minutes
  9. whisk in eggs, egg white, vanilla and melted butter until smooth
  10. whisk dry ingredients together and combine wet into dry until no visible flour bits remain
  11. rest batter while preheating frying pan on medium low heat for about 5 minutes
  12. cook pancakes by frying 2-3 minutes per side until risen with bubbles then flip and cook 30-60 seconds
  13. gently warm apples before serving
  14. stack pancakes and dollop praline butter between layers then top with praline butter, apples, maple sauce and creme fraiche

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