AT A GLANCE
If you love a sweet-meets-savoury combo, these pancakes are great with crisp fried bacon.
|01||For candied walnuts, preheat oven to 180C. Roast walnuts on an oven tray until golden (3-5 minutes). Meanwhile, bring sugar and 80ml water to the simmer in a small saucepan over medium heat, stir until sugar dissolves and brush down sides of pan with a wet pastry brush to remove any sugar particles. Increase heat to high and cook until caramel (5-10 minutes). Add walnuts, stir to coat, transfer to an oiled tray and set aside to cool (10-15 minutes).|
|02||For whipped maple butter, beat butter in an electric mixer until light and fluffy, gradually add maple syrup, beating well after each addition, then stir through cinnamon. Place spoonfuls onto a tray lined with baking paper and refrigerate until semi-firm (15-25 minutes).|
|03||Melt half the unsalted butter in a small saucepan over high heat, then cook until just golden (2-3 minutes). Cool slightly.|
|04||Meanwhile, reduce oven to 160C. Whisk milk, sugar, yolks, cinnamon and a large pinch of salt in a large bowl to combine. Whisk in melted butter, then sieve over flour and fold in until just combined.|
|05||Whisk eggwhites with cream of tartar in a separate large bowl until firm peaks form, then fold into flour mixture.|
|06||Melt 1 tsp butter in a 12cm-diameter non-stick frying pan over low heat, add a ladleful of batter and cook until bubbles appear and pancake begins to puff (2-3 minutes). Turn and cook until pancake is cooked through and light golden (2-3 minutes), transfer to an oven tray lined with baking paper and keep warm in oven. Wipe pan clean and repeat process until butter and batter are used. Serve warm topped with maple butter, candied walnuts and a dusting of icing sugar, with extra maple syrup.|