Date and Caramel Pancakes
This decadent breakfast will surely satisfy you. For caramel lovers, this is the perfect recipe. You could also serve these pancakes as a dessert because they are so indulgent! This recipe yields about 12 pancakes.
Ingredients
- 1¼ cup pitted dates, chopped into small pieces
- 1 tsp baking soda
- 1½ cup all-purpose flour
- ¼ tsp salt
- 1½ tsp baking powder
- ⅔ cup brown sugar
- 1 cup 35% cream (heavy cream)
- 3 eggs, separated
- Ice cream for serving (optional)
Caramel Sauce
- 1 cup brown sugar
- 1 cup cream
- 1 cup butter
Instructions
- Place the dates in a saucepan with 250 ml of water and bring to a boil.
- Remove from the heat and stir in the baking soda. Let cool for 5 minutes.
- Transfer the dates to a food processor and blend until you obtain a smooth date purée.
- In a bowl, mix the flour, brown sugar, salt, and baking powder. Stir in the date purée.
- In another bowl, whisk the cream and egg yolks together, then incorporate into the flour and date mixture. Let the batter rest for 15 minutes.
- Meanwhile, beat the egg whites until stiff peaks form. Gently fold them into the batter.
- For the caramel sauce, combine all sauce ingredients in a saucepan. Heat gently until the sugar dissolves without boiling. Then let it simmer for 3–4 minutes.
- Heat a pan and grease it with melted butter. Pour 1/4 cup of batter into the pan. Cook for 2–3 minutes until bubbles form on the surface. Flip and cook until golden on the other side.
- Serve the pancakes topped with caramel sauce and ice cream, if desired.
Video
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