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Sticky Toffee Pancakes

Sticky Toffee Pancakes

By Morrisons
Published on 08 February 2024
Sticky Toffee Pancakes. Packed with dates, black treacle and drizzles in a sticky toffee sauce, finished with a scoop of vanilla ice cream for good measure. Try it for yourself.
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Time and servings

35 minsTotal time
4Servings
5 minsPrep time
30 minsCooking time

Ingredients

  • 1 tsp of vanilla extract
  • 2 eggs
  • 2 tsp of baking powder
  • 1 tsp of bicarbonate of soda
  • 175 g of plain flour
  • 4 scoops of vanilla ice cream
  • 225 ml of double cream
  • 175 g of light muscovado sugar
  • 50 g of butter, cut into cubes
  • 100 g of medjool dates, chopped
  • 3 tablespoons of black treacle
  • 150 ml of milk

Method

  1. Step 1

    Pop your medjool dates in a bowl and cover with 75ml of boiling water. Preheat your oven to gas 3, 160°C, fan 140°C.

  2. Step 2

    Onto the pancakes! Add your dry ingredients to a bowl, mix and create a well in the centre. Crack in the eggs, add the vanilla extract and pour in the milk. Using a fork, begin whisking together in small circular motions, gradually incorporating the dry mixture bit by bit until a smooth batter forms.

  3. Step 3

    Fold through the treacle and soaked medjool dates then set aside. Heat a non-stick frying pan over a medium heat and add a knob of butter. Allow to melt and add a ladle of batter to the centre of the pan. Once the top of the pancake begins to bubble it is ready to flip. Cook for a minute or two on the second side, remove onto a lined baking tray and pop in the oven to keep warm. Repeat with the remaining batter.

  4. Step 4

    Onto the sauce! Pop your sugar and butter pieces in a medium saucepan with half the double cream and bring to the boil over a medium heat, stirring, until the sugar has completely dissolved. Stir in your black treacle, turn up the heat slightly and let the mixture bubble away for a couple of mins until it turns a toffee colour. Remove from the heat and stir through the double cream.

  5. Step 5

    Serve a couple of pancakes per person, drizzle with sauce and finish with a scoop of vanilla ice cream before scattering of fudge pieces/caramel sprinkles for pure indulgence on a plate.