Name: Sticky Toffee Pudding Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: British
Ingredients: 1 1/2 cups all-purpose flour; 2 tbsp granulated sugar; 2 tsp baking powder; 1/2 tsp salt; 1 cup milk; 1 large egg; 3 tbsp unsalted butter, melted; 1/2 cup Medjool dates, chopped; 1/2 cup unsalted butter; 1 cup packed brown sugar; 1/2 cup heavy cream; 1 tsp vanilla extract; Butter, for topping; Whipped cream, for serving

1

In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.

2

Add the wet ingredients: milk, egg, and melted butter. Whisk until just combined, being careful not to overmix.

3

Gently fold in the chopped dates.

4

Heat a lightly oiled griddle or non-stick frying pan over medium heat. Pour about 1/4 cup of batter for each pancake.

5

Cook for 2-3 minutes per side, or until bubbles appear on the surface and the pancakes are golden brown. Flip and cook the other side.

6

While the pancakes cook, prepare the toffee sauce. In a small saucepan over medium heat, melt the butter.

7

Stir in the brown sugar until it has completely dissolved.

8

Slowly pour in the heavy cream while stirring. Bring the mixture to a simmer and cook for 1-2 minutes until it thickens slightly.

9

Remove the sauce from the heat and stir in the vanilla extract.

10

Stack the finished pancakes on a plate, top with a pat of butter, and generously pour the warm toffee sauce over them.

11

Serve immediately with a side of whipped cream, if desired.

Sticky Toffee Pudding Pancakes

Ingredients

14 Ingredients

Instructions

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