Sticky toffee pancakes

Ingredients

The pancakes

• 250g (2 cups) plain flour
• 50g (1/4 cup) soft dark brown sugar
• 4 tsp baking powder
• Pinch of salt
• 3–4 Medjool dates, pitted and finely chopped
• 440ml (1 3/4 cups) milk of choice
• 55g (1/4 cup) unsalted butter, melted
• 2 tsp vanilla extract
• 1 large egg
• Extra butter, for frying

The sticky toffee sauce

• 100g soft dark brown sugar
• 50g unsalted butter
• 150ml double cream
• 1 tsp vanilla extract
• Pinch of sea salt

To serve

• A cube of salted butter
• Warm sticky toffee sauce

Method

1. To make the sticky toffee sauce, add the brown sugar, butter and double cream to a small saucepan.
2. Heat gently, stirring until the butter has melted and the sugar has dissolved.
3. Bring to a gentle simmer and cook for approximately 3–5 minutes, stirring occasionally, until the sauce is smooth, glossy and slightly thickened.
4. Remove from the heat and stir through the vanilla extract and a pinch of sea salt.
5. For the pancakes, add the plain flour to a large mixing bowl. Finely chop the Medjool dates, then use your fingertips to rub them into the flour until the pieces are separated and evenly dispersed throughout.
6. Add the soft dark brown sugar, baking powder and salt, then mix everything together.
7. In a separate bowl, whisk together the milk, melted butter, vanilla extract and egg.
8. Pour the wet ingredients into the dry ingredients and gently whisk until just combined. Avoid over-mixing the batter.
9. Heat a little butter in a non-stick frying pan over a medium heat.
10. Add a ladle of pancake batter and cook for approximately 2–3 minutes, until bubbles begin to appear on the surface.
11. Flip and cook for another 1–2 minutes until golden and cooked through. Repeat with the remaining batter.
12. Stack the pancakes onto serving plates and finish with a cube of salted butter.
13. Pour the warm sticky toffee sauce generously over the pancakes and serve immediately.