AuthorhamedDescription :
All the flavours of a sticky date pudding, in the form of a fluffy pancake and topped with candied walnuts for added crunch. These sticky date pancakes and irresistible Blue Ribbon Sticky Honeycomb Caramel Ice Cream make the perfect pair. Sticky Toffee Pudding, or “Sticky Date Pudding,” as some call it, is one of my all-time favorite desserts, and I am enchanted by all things citrus. So naturally I dreamed up these breakfast pancakes that combine both! They're moist and so tasty!
Sticky date pancakes
These sticky date pancakes and irresistible Blue Ribbon Sticky Honeycomb Caramel Ice Cream make the perfect pair.
Place the dates in a small saucepan with 1 cup (250ml) water. Bring to the boil over high heat. Remove from heat and stir in the bicarbonate of soda. Set aside for 5 mins to soften and cool slightly.
Place the milk, eggs, vanilla and date mixture in a blender. Blend until almost smooth. Sift the flour, sugar and baking powder into a large bowl and stir to combine. Make a well in the centre. Add the butter and milk mixture and gently stir until just combined.
Lightly spray a large non-stick frying pan with olive oil spray. Place over medium-low heat. Pour two 1/3-cup (80ml) portions of the batter into the pan. Cook for 2 mins or until bubbles appear on the surface of the pancakes. Turn and cook for a further 1-2 mins or until cooked through. Transfer the pancakes to a plate and cover with foil to keep warm. Repeat, in batches, with the remaining batter to make 12 pancakes.
Divide the pancakes among serving plates. Top with the ice cream. Sprinkle with the walnuts and drizzle with the caramel topping to serve.
Ingredients
Directions
Place the dates in a small saucepan with 1 cup (250ml) water. Bring to the boil over high heat. Remove from heat and stir in the bicarbonate of soda. Set aside for 5 mins to soften and cool slightly.
Place the milk, eggs, vanilla and date mixture in a blender. Blend until almost smooth. Sift the flour, sugar and baking powder into a large bowl and stir to combine. Make a well in the centre. Add the butter and milk mixture and gently stir until just combined.
Lightly spray a large non-stick frying pan with olive oil spray. Place over medium-low heat. Pour two 1/3-cup (80ml) portions of the batter into the pan. Cook for 2 mins or until bubbles appear on the surface of the pancakes. Turn and cook for a further 1-2 mins or until cooked through. Transfer the pancakes to a plate and cover with foil to keep warm. Repeat, in batches, with the remaining batter to make 12 pancakes.
Divide the pancakes among serving plates. Top with the ice cream. Sprinkle with the walnuts and drizzle with the caramel topping to serve.
