Fluffy date pancakes
If you're feeling like getting creative with your brunch at home, have a go at recreating our fluffy Date Pancakes! Here's the recipe from our chef:
Ingredients:
- 5 x tsp salt
- 5 x tsp baking powder
- 625g x plain flour
- 6 x tbsp caster sugar
- 5 x whole eggs
- 5 x tsp vanilla paste
- 675ml x whole milk
- 40g x melted butter
- 200g x softened dates (half for the pancakes and half for the puree)
For the toffee sauce:
- 200g x dark brown sugar
- 200g x heavy double cream
- 100g x unsalted butter
Method:
Dates:
- Boil the dry dates in water until soft but still holding their shape, roughly 10 minutes.
- Strain the dates keeping the liquid for the date puree
- Once cool, mix your desired number of soft dates into the pancake batter
Batter:
- Mix the dry ingredients together, then add milk and whisk until smooth
- Add eggs and whisk again
- Lastly, add the melted butter
Toffee sauce:
- Add the dark brown sugar, heavy double cream and unsalted butter into a saucepan and bring to boil stirring constantly
- Boil until smooth with no grains of sugar visible
- Once the sauce is ready and still warm, stir in some water
- This should end up being a beige-cream colour
Date puree:
- Add the remaining dates which were boiled off into a food processor and blitz adding the liquid from the dates little by little until your desired consistency (this step is easier when still warm)
- The puree will thicken up when cooled down
Enjoy!
