Sticky Toffee Pancakes

Pit and finely chop the Medjool dates.

Place the chopped dates in a small bowl and pour hot milk over them. Cover and let sit to soften.

Once softened, mash the dates and milk together until you have a paste-like consistency.

In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, baking powder, baking soda, and salt.

Add the wet ingredients to the dry: the date mixture, egg, buttermilk, brown sugar, melted butter, and vanilla extract.

Gently whisk the batter until just combined. Be careful not to overmix.

To make the toffee sauce, combine 1/2 cup butter, heavy cream, 1/2 cup brown sugar, maple syrup, 1 tsp vanilla extract, and 1/4 tsp salt in a small saucepan over medium heat.

Stir the sauce constantly and bring to a gentle simmer. Cook for a few minutes until it thickens slightly.

Heat a non-stick skillet or griddle over medium heat and add butter or neutral oil.

Pour about 1/4 cup of batter per pancake onto the hot skillet.

Cook for 2-3 minutes on the first side, until bubbles appear on the surface. Flip and cook for another 1-2 minutes until golden brown and cooked through.

Stack the finished pancakes on a plate. Top with a pat of butter, pour the warm toffee sauce over the top, and finish with a dollop of whipped cream.