STICKY TOFFEE AMERICAN PANCAKES

A combo of my love for American style fluffy pancakes and my favourite British dessert, sticky toffee pudding. Date infused pancakes stacked high with melted butter and drenched in rich, caramelised sticky toffee sauce. Seriously addictive and definitely one to show off on Pancake Day.

---

STICKY TOFFEE AMERICAN PANCAKES

MAKES 16// MADE IN 1HR//EASY // VEGGIE

Ingredients

• 200g Medjool dates, stones removed

• 200g self raising flour

• 2 tsp baking powder

• 3 tbsp golden caster sugar

• 3 eggs

• 30g unsalted butter, melted

• 300ml whole milk

• 2 tbsp black treacle

• Salt, to season

• Extra butter, to serve

For the sticky toffee sauce

• 200ml double cream

• 110g unsalted butter, cubed

• 110g dark brown sugar

• 2 tbsp dark treacle

• 2 tbsp golden syrup

Method

1. Remove the stones from the dates and submerge them in hot water for 10 minutes to soften. Drain, then add to a blender along with all the remaining pancake ingredients. Season generously with salt and blitz into a smooth batter.

2. Add all the sticky toffee sauce ingredients to a saucepan and melt over a medium heat until everything is fully combined. Set aside and keep warm.

3. Lightly brush a frying pan with butter, then pour in small circles of batter. Cook on a low heat to avoid burning. When bubbles start to form on the surface, flip and cook the other side. Repeat until all the batter is used. I like to keep cooked pancakes warm in the air fryer on reheat.

4. To serve, stack the pancakes, add a knob of butter on top, pour over the sticky toffee sauce and tuck in.