I was talking to a friend yesterday who asked if I was excited about the new Star Wars movie.
No. Not really a fan.
This surprised her since I am really into pop culture.
I could take or leave the Star Wars films (especially those horrible prequels which force me and my kids to constantly confirm to each other which movie we are talking about. “Do you mean your third Star Wars or mine?”). What I do love about Star Wars are the robots, storm troopers or Darth Vader in any type of comical photo.
Now for something I am a big fan of…. Sticky Toffee Pudding. (I love this version)
And after I tried today’s recipe I am a really big Sticky Toffee Pancake fan.
Part breakfast, part dessert these richly spiced pancakes get drizzled with a thick, sweet, buttery, creamy sauce with a hint of bourbon.
Mandy, from Lady And Pups, makes the pancakes in a covered skillet so that steam is created. She finds this makes her pancakes rise high and be fluffy. I was in a rush so didn’t take the time to individually cook the pancakes this way. The flavor was still incredible in my thinner creations. I’ll try the steaming technique on a less hurried morning.
Sticky Toffee Pancakes
Ingredients:
Toffee Sauce (recipe follows)
Pancake Batter (recipe follows)
Canola oil and unsalted butter for cooking pancakes
Directions:
1. In a flat non-stick skillet with lid, heat 1 tablespoon of oil and 1 tablespoon of butter over medium heat. Once the butter starts to bubble, spoon the batter onto the skillet.
2. Put the lid on skillet and turn heat down to medium-low. Cook for about 2 minutes until the bottom of the pancake is golden brown. The steam inside the skillet will help cook the pancakes faster and give them added thickness. (I cooked my pancakes on a regular uncovered griddle and you can see that they are thin. Still absolutely delicious, though.)
3. Remove the lid and flip the pancake over. Turn heat back to medium and cook until the second side is golden brown.
4. Repeat until all the batter is used, adding more oil and unsalted butter as needed.
5. Serve pancakes immediately with warm toffee sauce.
Makes about 6 pancakes. Recipe doubles easily.
Toffee Sauce
Ingredients:
1/2 cup (93 grams) dark brown sugar
1/2 cup (169 grams) honey
1/4 cup (56 grams) heavy cream
3 Tbs (42 grams) unsalted butter
1/2 tsp brandy
1/4 tsp sea salt
1/4 tsp vanilla extract
Directions:
1. Combine dark brown sugar, honey, heavy cream, unsalted butter, brandy and sea salt in a small pot and set over medium heat. Bring to a gentle boil and cook for 3 to 4 minutes, stirring occasionally.
2. Turn off the heat and stir in the vanilla extract. Keep warm.
Pancake Batter
Ingredients:
1 large egg white
1/8 tsp cream of tartar
1 cup (230 grams) whole milk
2 Tbs (42 grams) molasses
1 large egg yolk
1/2 tsp grated ginger
2 Tbs (27 grams) unsalted butter, melted
1 1/4 cup (168 grams) cake flour (all-purpose flour is fine, too)
1 Tbs (12 grams) light brown sugar
2 1/2 tsp baking powder
1/4 tsp ground cinnamon
1/4 tsp ground allspice
Directions:
1. In a bowl with an electric mixer, whisk together egg white and cream of tartar on high speed until stiff peaks form and mixture is tripled in volume. Set aside.
2. In another large bowl, whisk together milk, molasses, egg yolk and grated ginger.
3. Sift flour, light brown sugar, baking powder, ground cinnamon and allspice together and add to the milk mixture. Add the melted butter and stir with a fork just until a thick batter forms.
4. Fold the beaten egg white into the batter with a spatula in 3 additions. Try not to overwork the batter too much.
Recipes from Lady And Pups
Loving this new song from Sam Means, formerly of The Format. It’s got a fun 90s indie pop vibe.
Check out Sam Means on his Website where you can buy the music.
Cheers!
