Sticky Toffee Pancakes with Blackberries
Based on the classic dessert, these Sticky Toffee Pancakes feature pancakes spiked with fresh ginger and allspice topped with a luscious toffee sauce.
Equipment
- Large skillet
- stand mixer or hand mixer
Ingredients
Toffee Sauce
- 1 tbsp unsalted butter
- 2 tbsp brown sugar
- 1 tbsp molasses
- ½ cup heavy cream
- ¼ tsp salt
Sticky Toffee Pancakes
- 4 large eggs
- 2 tbsp brown sugar
- 2 tsp gingerroot grated
- ¾ cup milk I used 2%
- ¾ cup flour**
- 2 tsp baking powder
- 1 tsp cinnamon
- ½ tsp allspice
- ½ tsp salt
- ⅛ tsp cream of tartar
- 2 tbsp granulated sugar
- ½ pint blackberries optional
Instructions
For the Sauce
- Place a skillet over medium-low heat and add the butter, sugar, and molasses. Slowly bring the mixture to a gentle boil, giving the butter time to melt and the sugar to dissolve.
- Once the mixture is bubbling, take the skillet off of the heat and whisk in the cream. The butter/sugar mixture will sputter violently but subside quickly. Continue to whisk until any remaining bits of seized sugar dissolve into the sauce.
- Pour the finished sauce into a vessel with a spout and set aside to cool slightly.
For the Pancakes
- Separate the eggs, placing the yolks in one bowl and the whites in another. Add the sugar, ginger, and milk to the yolks and whisk to combine. Set aside.
- In another bowl, whisk to combine the flour, baking powder, cinnamon, allspice, and salt. Using a fine-mesh strainer, sift the flour mixture into the yolk mixture and stir until no streaks of flour remain.
- Using a hand or stand mixer, whisk the egg whites and cream of tartar together until foamy. With the mixer running, slowly stream in the sugar. Whisk the whites on high until stiff peaks form. Spoon the whipped egg whites into the batter and fold to combine.
- Heat a cast-iron skillet or griddle over medium heat. Grease with butter. Using a soup ladle, spoon the batter onto the skillet in batches. Fry the pancakes until golden on one side. Gingerly flip the pancakes so the batter doesn't go flying everywhere and repeat until golden on the opposite side.
- Transfer the finished pancakes to a plate and place in a 150°F oven to keep warm while you finish frying the remaining batter.
- When ready to serve, stack 3-4 pancakes on a plate and cover with the toffee sauce. Garnish with blackberries or your favorite fruit. Serve immediately.
Notes
** cake flour is best but all-purpose will work as well.