Method

• 1.
  For the maple pecan butter, place the butter in a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth and pale. Slowly pour in maple syrup, beating until fully incorporated. Add pecans and 1/4 tsp salt flakes and beat until combined. Transfer to a piece of plastic wrap. Use the wrap to shape the butter into a log. Chill for at least 2 hours, until firm.
• 2.
  Preheat oven to 165°C/145°C fan-forced. Place the flour, sugar, baking powder, bicarb and 11/2 tsp salt flakes in a large bowl and whisk to combine. Make a well in the centre of dry ingredients.
• 3.
  Pour buttermilk into the well and crack the eggs into the buttermilk. Add the melted butter. Starting in the centre and moving outwards, whisk everything together until just combined. Batter can be chilled for up to 1 hour at this point, if needed.
• 4.
  Heat a large non-stick frypan over low heat for 5 minutes (trust us, this will make the first pancake turn out better). Add 1 tsp oil to pan, then increase heat to medium-low. Working in batches, use a measuring cup to pour 1/3 cup (80ml) measures of batter into pan.
• 5.
  Cook pancakes for 2-4 minutes, until bubbles appear on the surface and the bottom is golden brown. Flip and cook on other side, until lightly browned. Transfer cooked pancakes to an ovenproof dish and keep warm in the oven, covered with foil, while you cook the remaining pancakes, adding more oil as needed.
• 6.
  Serve warm pancakes with slices of chilled maple pecan butter on top and an extra drizzle of maple syrup.