Sticky Toffee Filled Pancakes
Our filled pancakes were inspired by the traditional British dessert known as sticky toffee pudding. To streamline preparation, this recipe calls for using our ebelskiver pancake mix.
- 1/2 cup pitted dates
- 1/2 tsp. vanilla extract
- 1/2 tsp. baking soda
- 1/8 tsp. kosher salt
- 3 Tbs. firmly packed dark brown sugar
- 1/4 tsp. dark rum
- 1/3 cup boiling water
- 1/2 cup toasted chopped pecans
- 1 1/4 cups ebelskiver pancake mix
- 2 eggs, separated
- 1 cup milk
- 2 Tbs. butter, melted, plus more for cooking
- 1 cup toffee sauce (see related recipe at left)
- Whipped cream for serving
In a large bowl, combine the dates, vanilla, baking soda, salt, brown sugar and rum. Add the boiling water and let stand for 15 minutes. Puree in a food processor, then stir in the pecans. Set the filling aside.
Using the ebelskiver pancake mix, eggs, milk and the 2 Tbs. butter, prepare the batter according to the package instructions.
Put 1/4 tsp. butter in each well of a filled-pancake pan. Set over medium heat and heat until the butter begins to bubble. Pour 1 Tbs. batter into each well. Place 1 tsp. filling in the center of each pancake and top with 1 Tbs. batter. Cook until the bottoms are golden brown, 3 to 4 minutes. Using ebelskiver turning tools or 2 wooden skewers, turn the pancakes over and cook until golden brown, about 3 minutes more. Transfer the pancakes to a wire rack set on a cookie sheet and keep warm in a 200°F oven. Repeat with the remaining batter and filling.
Serve the pancakes warm with toffee sauce and whipped cream. Makes about 24.