Sticky Toffee Pecan Pancakes - Whitworths

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15% off your first order - use code FIRST15
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15% off your first order - use code FIRST15
15% off your first order - use code FIRST15
join the conversation
15% off your first order - use code FIRST15
15% off your first order - use code FIRST15
join the conversation
15% off your first order - use code FIRST15
15% off your first order - use code FIRST15
join the conversation
15% off your first order - use code FIRST15
15% off your first order - use code FIRST15
join the conversation
15% off your first order - use code FIRST15

Sticky Toffee Pecan Pancakes

@goodmoodfood.uk brings you the flavours of sticky toffee pudding into pancakes in this amazing recipe! This is the best way to celebrate Shrove Tuesday (in our humble opinion!). This irresistible and deliciously easy recipe uses our Chopped Dates, Caramel fruit and nut mix and our Toffee & Pecan SHOTS for the ultimate toppings.

15 mins
Basic
MAKES 4
SAVE ME
  • 80g Whitworths Chopped Dates
  • 0.5tsp bicarbonate of soda
  • 50g soft dark brown sugar
  • 0.5tsp vanilla extract
  • 2 eggs
  • 60ml butter, melted
  • 250g self-raising flour, sieved
  • 1tsp mixed spice
  • 200ml milk
  • For the sauce: 175g soft light brown sugar
  • 50g butter, softened
  • 150ml double cream
  • 1tbsp treacle
  • Pinch of sea salt
  • 3 x Whitworths Toffee & Pecan Shots
  • Cream, pecans and Whitworth’s Caramel Fruit & Nut Mix, for toppings
  1. In a small bowl, add the chopped dates and bicarbonate of soda with 60ml just boiled water. Mix well and let sit for 10 minutes.
  2. For the batter, add the sugar, eggs, vanilla extract and melted butter to a large mixing bowl.
  3. Whisk well until there are no lumps. Sieve in the flour and mixed spice then pour in the milk, whisking until a thick, smooth batter forms.
  4. Add in the soaked dates along with their juices and mix until well combined.
  5. Place a non-stick frying pan on medium heat. Once hot, add a small knob of butter and after it’s melted, use a piece of kitchen towel to spread evenly and wipe up any excess.
  6. Pour about 125ml (1/2 cup) batter into your pan and once bubbles start to appear on the surface, flip and cook until both sides are golden brown.
  7. Repeat with the remaining batter.
  8. Meanwhile, make the sticky toffee sauce. Add the sugar, butter, cream, treacle and salt into a small saucepan.
  9. Gently heat until the butter has melted and sugar has dissolved. Once bubbling, cook for 3-5 minutes longer until it’s thickened then removed from the heat.
  10. To serve, stack you pancakes up. Top with cream then pour over the sauce and top with Whitworths Toffee & Pecan Shots. Dig in and enjoy!