Pancakes with maple brown butter apples and sesame praline

breakfast · ⏱ 120 min · 4 portions · 120.0 g carbs / portion · vegetarian · allergens: egg, gluten, milk, sesame

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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