Sticky Date Pancakes
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Sticky Date Pancakes
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| Servings | Prep Time |
| 12pancakes | 20minutes |
| Cook Time | Passive Time |
| 20minutes | 5minutes |
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Ingredients
Pancakes
- 200g Datesseeded and roughly chopped
- 1cup water
- 1tsp Bicarbonate Soda
- 1cup Milk
- 3 Eggs
- 1tsp Vanilla Extract
- 2 1/2cups Self-Raising Floursifted
- 2tbsp Brown Sugar
- 1tsp Baking Powder
- 80g Buttermelted
Caramel Sauce
- 160g Butterchopped
- 160g Brown Sugar
- 1cup Pouring Creamor light (reduced fat) thickened cream
Instructions
Pancakes
- In a medium saucepan over high heat add dates and water.
- Bring to boil, then remove from heat (do not drain water from the saucepan).
- Add bicarbonate soda to the saucepan, stir to mix through then let sit for about 5 minutes to cool a little.
- In a large blender, add date mixture, milk, eggs & vanilla extract. Blend until smooth.
- In a large mixing bowl add flour, brown sugar & baking powder. Stir to mix through.
- Make a well in the centre and add melted butter and contents of the blender. Fold through until just combined.
- Lightly spray a non-stick frying pan over medium heat.
- Spoon 1/3 cup size portions of batter into the pan.
- Cook until bubbles appear on the surface of the pancakes (approx 2 minutes or so).
- Turn and cook a further 1-2 minutes or until cooked through. Remove from pan and keep warm.
- Repeat in batches to make approx 12 pancakes.
- Serve pancakes as a stack and top with ice-cream, then drizzle with caramel sauce. See instructions for caramel sauce below.
Caramel Sauce
- The caramel sauce should be made first before the pancakes.
- Stir butter and sugar in a saucepan over low heat until sugar dissolves
- Stir in cream and bring to boil.
- Reduce heat to low and simmer for 3-4 minutes or until sauce thickens slightly.
- Remove from heat and allow to cool. Serve either warm or chilled.