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Fluffy Pancakes with Spiced Pretzel Butter and Maple Syrup

Fluffy Pancakes with Spiced Pretzel Butter and Maple Syrup

Fluffy Pancakes with Spiced Pretzel Butter and Maple Syrup

Satisfy your sweet tooth with these Fluffy Pancakes with Spiced Pretzel Butter and Maple Syrup. 

Makes 12


1 1/2 cups plain flour

1 tbsp baking powder

1/4 tsp fine salt

2 tbsp caster sugar

2 eggs

1 1/4 cups buttermilk

40g butter, melted, plus extra, to grease

Maple syrup, to serve


Spiced Pretzel Butter

125g butter, softened

1 1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/8 tsp ground cloves

2 tbsp maple syrup

8 salted pretzels, crushed


In a medium bowl, sift together flour, baking powder and salt. Stir in sugar. In a separate bowl, lightly whisk eggs, then whisk in buttermilk and butter. Make a well in the centre of flour mixture and gradually pour in egg mixture, whisking to create a lump-free batter. Set aside.

To make spiced pretzel butter, place butter, spices and maple syrup in a small bowl. Using an electric hand mixer, beat on high for 2-3 minutes or until mixture is fluffy and pale. Stir in pretzels. Set aside.

Heat a large frying pan over a medium-heat and lightly grease with a little extra melted butter. Pour in 1/4 cup of batter, spreading slightly to form a 10cm round. Cook for 1-2 minutes or until bubbles form on the surface. Using a flat spatula, flip over pancake and cook for a further minute or until cooked through. Transfer to a plate and keep warm while repeating with extra butter and remaining batter to cook remaining 11 pancakes.

Stack pancakes on serving plates, topping each pancake with a little pretzel butter and drizzling with maple syrup. Serve

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