Pancakes, need I say more? In my eyes there is no breakfast better than the mighty pancake. I'm always on the lookout for a new and delicious variety, this is my number one Sunday morning treat.
This is a mega indulgent and ridiculously delicious stack of pancakes. Hooked yet? They're a bit strange as the
batter doesn't contain any sugar, instead gaining that super sweet taste
from the pulverized toffee pieces. If you're not much of a morning
person you could always make the batter the night before and rest it in
the fridge, that way you can have delicious pancakes without the hassle
of weighing, cracking and mixing.
Toffee Pecan Pancakes
Ingredients:
150g plain flour
50g Ovaltine
1.5tsp baking powder
200ml milk
3tbsp sunflower oil
1 large, free range egg
75g English toffee
75g pecans, toasted
1tbsp butter, melted for frying
Method:
Place a large, none stick frying pan over a medium heat and melt 1tbsp of butter.
Put the toffee and pecans in the bowl of a food processor and grind them
down till the resemble large breadcrumbs. Don't worry if you have a
few larger chunks of toffee, they'll melt into an ooey gooey treat while
cooking the pancakes.
In a large bowl mix all of the dry ingredients together. Whisk the milk
and the egg together in a jug and add to the dry ingredients, mixing
until just incorporated. Add the oil and mix to combine. If using
right away rest the batter for 5 minutes, if making in advance cover the
batter with clingfilm and place in the fridge till you are ready for
pancakey goodness.
Using a ladle scoop a small portion of batter onto your heated frying
pan and cook over a medium heat for around 3 minutes per side. Look out
for bubbles rising to the surface of the batter and bursting, this is
usually a good indication of when to flip your pancake.
Serve with a scattering of pecans and a drizzle of caramel sauce.
