Pecan Pie Pancakes
1¾ cups self-raising flour
1 ½ tsps mixed spice
1 tsp baking powder
2 tblsps brown sugar
2 cups buttermilk
2 eggs, lightly beaten
Melted unsalted butter, for greasing
Vanilla ice-cream, to serve
100g unsalted butter, chopped
½ cup golden syrup
½ cup firmly packed brown sugar
¾ cup pecans, toasted, coarsely chopped
Sift combined flour, spice and baking powder into a large bowl. Make a well in centre. Add sugar, buttermilk and eggs. Whisk until smooth.
Grease a large, non-stick frying pan with melted butter. Heat over a medium heat. Pour ¼ cup pancake mixture into pan. Repeat to make two pancakes.
Cook for about 2 minutes, or until bubbles appear on the surface. Turn over and cook for a further 2 to 3 minutes, or until golden underneath. Transfer to a plate. Cover to keep warm. Repeat with remaining mixture to make 12 pancakes in total.
To make pecan topping, combine butter, syrup and sugar in a medium saucepan. Stir over a low heat until butter is melted. Bring to boil. Reduce heat to medium. Gently boil for about 5 minutes, or until slightly thickened. Remove from heat. Stir in pecans.
Serve warm pancakes, topped with pecan topping and ice-cream.
TIP! To toast pecans, spread over an oven tray and cook in a moderate oven (180C) for 5 minutes or place on a microwave-safe plate and microwave on High (100%) for 1 minute at a time, stirring.