If there’s one dessert I love to make, it’s sticky toffee pudding. Something about the rich flavour of caramel and dates takes me back to my childhood.
Do you know what else reminds me of my childhood? Pancakes. Waking up to delicious buttermilk pancakes on a Saturday morning was the highlight of my weekend. So it dawned on me: why not combine the two and add a boozy twist? Thus, the sticky toffee pudding pancake was born.
If you’re like me and don’t mind dessert for breakfast or brunch, then this recipe is the one for you.
Related: Sticky Toffee Carrot Cake Puddings
ingredients
Pancakes
Toffee Sauce
directions
It's possible to prepare the toffee sauce the night before and store in the fridge till ready to use. Store for up to 4 days.
In a small bowl, soak dates, baking soda, and water for about 10-15 minutes. Once softened, use a hand blender to combine the dates into a soft puree.
Note: Not all dates need to be completely blended.
In a large bowl, combine flour, brown sugar and baking powder. In a separate bowl, lightly beat eggs then add date puree, buttermilk, butter and vanilla extract.
Add date mixture to dry mix in sections until fully integrated into the batter. Make sure not to mix the batter too much, as it’s important to still maintain lumps.
On a stove top set to medium heat, combine half of the heavy cream, sugar, butter and Grand Marnier. Cook on medium-low heat for about 30-40 minutes. Once light brown in colour, remove from heat and add second half of cream. Mix thoroughly.
In a frying pan, gently melt butter on medium-low heat and add one ladle (½ cup) pancake batter to pan. Cook on both sides for 2-3 minutes or until golden brown. Set aside on a cooling rack or paper towel to avoid condensation build-up.
Pour toffee sauce atop a stack or individual pancakes to taste.
Optional: Serve with a dollop of crème fraiche and flakey salt and enjoy.
