Name: Sticky Toffee Pudding Pancakes
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4 people
Ingredients: 170 g Soft Dark Brown Sugar; 60 g Soft Butter; 150 ml Double Cream; 1 tbsp Treacle; 80 g Dried Dates; 60 ml Water; 1/2 tsp Bicarbonate of Soda; 250 g Self Raising Flour; 1 tsp Mixed Spice; 75 g Soft Dark Brown Sugar; 1/2 tsp Vanilla Extract; 2 Large Eggs; 60 ml Melted Butter or Flavourless oil, such as vegetable oil; 150-200 ml Milk

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These Sticky Toffee Pudding Pancakes are the ultimate pancake stack for sticky toffee fans!

All the flavours of sticky toffee pudding in a divine pancake stack – brown sugar pancakes studded with pieces of sticky, toffee-ish dates with a treacle toffee sauce. Pure heaven!

About a month ago I got the idea in my head that I wanted to try sticky toffee pudding pancakes. I wanted them to have all the flavours of the classic and much loved sticky toffee pudding.

All I can say is, I’m extremely glad I wrote this idea down because these pancakes are seriously EPIC.

They are the best idea I’ve had in a long time….I mean, LOOK AT THEM.

I couldn’t think of a better way to celebrate the start of the weekend than sitting down to a plateful of these sticky toffee sauce drenched pancakes, could you?

The brown sugar date studded pancakes are thick, fluffy and have a hint of mixed spice. The toffee sauce is just divine. I could eat it all by itself. Pass me a spoon!

You will have extra sauce, but that’s hardly a problem. You’ll thank me later!

It’s out of this world poured over ice cream.

Or a spoonful swirled in your morning porridge.

Or spooned directly in your mouth.

I served the pancake stack with the heavenly chantilly cream, which is double cream lightly whipped with a little icing sugar and vanilla extract. For a final flourish, I sprinkled with chopped walnuts. It was on another level!

I can’t express just how good these are, but don’t take my word for it – give them a try for pancake Day on Tuesday! Even if it’s just for yourself. Heck, especially for yourself!

More pancake and delicious Brunch recipes…

Simple Crepe Recipe

Buttermilk cinnamon waffles with vanilla apples

Fluffy American pancakes

Nutella stuffed pancakes

PIN THIS RECIPE FOR LATER…

I shared these pancakes with recipe of the week, hosted by A Mummy too and #CookBlogShare, hosted by Hijacked by Twins

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Sticky Toffee Pudding Pancakes

A the flavours of sticky toffee pudding in a divine pancake stack - brown sugar pancakes studded with pieces of sticky, toffee-ish dates with a treacle toffee sauce. Pure heaven!

Course Breakfast, Dessert

Cuisine American, British

Keyword Sticky toffee pancakes

Prep Time 35 minutes

Cook Time 15 minutes

Total Time 50 minutes

Servings 4 people

Author Nickki Thompson

Ingredients

For the Sticky toffee sauce

170 g Soft Dark Brown Sugar
60 g Soft Butter
150 ml Double Cream
1 tbsp Treacle

For Soaking The Dates

80 g Dried Dates
60 ml Water
1/2 tsp Bicarbonate of Soda

For The Pancakes

250 g Self Raising Flour
1 tsp Mixed Spice
75 g Soft Dark Brown Sugar
1/2 tsp Vanilla Extract
2 Large Eggs
60 ml Melted Butter or Flavourless oil, such as vegetable oil
150-200 ml Milk

Instructions

Sticky Toffee Sauce

Place all the ingredients in a pan.
Gently heat until the butter and sugar are completely melted and the sauce has thickened slightly.

For the Dates

Place the dates in a small pan with the bicarbonate of soda and water.
Bring to the boil, turn the heat down to low and simmer until most of the liquid has been absorbed by the dates.
This should only take a few minutes. Remove from the heat and leave for at least 30 minutes.
When the dates have cooled, chop into small pieces. They will be very soft and pulpy.

For The Pancakes

Place a non stick frying pan or girdle (griddle in America!) on a medium heat.
Sieve the flour and mixed spice into a medium sized bowl.
Place the sugar, eggs, vanilla and melted butter or oil in a large bowl.
Whisk until the sugar has dissolved, making sure there are no lumps of sugar.
Add the flour and milk and whisk until you have a thickish smooth batter. You might need to add a little more milk. Fold in the chopped soaked dates.
Your pan should be nice and hot now, so drop a little butter in and wipe off the excess with a piece of Kitchen towel. Place spoonfuls of the batter in the pan and when lots of bubbles starts to appear on the surface of the pancake, it’s time to flip it over.
Once the pancakes are ready, keep them warm by wrapping in a tea towel placed over a wire rack. (You don’t have to do this but I do because it’s what my Granny did!)
To assemble, stack the pancakes, pour over the warm toffee sauce, top with softly whipped chantilly cream and sprinkle with chopped walnuts if you like – heaven!!