These beautiful pancakes.
I never thought I’d see the day where I found an alternative syrup for pouring on pancakes. I’ve always been a maple syrup monster, cos sure you can give me whipped cream or blueberry coulis but I’m going to want syrup too.
Inspired by that thick, butterschotchy sauce served with traditional sticky toffee pudding, I created this variation. I made the sauce using coconut sugar, an unrefined sweetener, which has a rich flavour but brown sugar will work just as well. Due to all that caramel these are quite dessert-like and I think would actually be pretty fun to serve as a quick pudding.
The pancake recipe is my favourite gluten free batter ever so far. I added some cinnamon and ginger this time to follow the mimicked sticky toffee pudding theme but you can leave that out if you just want regular pancakes.
- 1 x recipe for pancakes (see recipe above or use your favourite recipe)
- 1/4 cup (55 g) unsalted butter or coconut oil
- 1/3 cup (80 ml) milk or almond milk
- 2/3 cup (160 ml) whipping cream, heavy cream or full-fat coconut milk
- 3/4 cup (165 g) coconut palm sugar (or light brown sugar)
- pinch of salt
- For serving: whipped cream + pecans , optional
- Make the pancake batter (see recipe above) and set aside whilst you make the sauce.
- Combine all the toffee sauce ingredients in a saucepan and heat on medium, stirring constantly until the sugar has dissolved.
- Bring the mixture to the boil then turn down to a simmer. Keep stirring the mixture every so often for about 5 minutes. Test the thickness of the sauce by dripping a small amount of it onto a plate, leaving it for a few seconds to cool and then running your finger through it. A line should be left through the sauce when it has been cooked for long enough.
- Set aside whilst you cook the pancakes (see recipe above)
- Serve the pancakes with the toffee sauce (you may need to gently warm it back up before serving) whipped cream and pecans.
My Fave Gluten Free PancakesPrint
- 2 eggs
- 1/2 cup (125 ml) milk (any kind)
- 1/4 cup (4 tbsp) ricotta
- splash of vanilla
- 1/2 cup (45 g) ground almonds
- 1/4 cup (4 tbsp) buckwheat flour
- 1/4 tsp ground cinnamon
- pinch of ground ginger
- 1 tsp baking powder , (gluten free if needed)
- Combine the eggs, milk, ricotta and vanilla in a jug. Stir together with a fork or a whisk then add the almonds, flour, cinnamon, ginger and baking powder. Mix until well combined - if it's a bit lumpy that's fine.
- Set the batter aside to rest for 10 minutes whilst you make the sauce (See below)
- In a large frying pan, heat about 1/2 tsp of coconut or vegetable oil. Pour puddles of batter into the pan, about 1 tbsp worth, and cook over a medium-low heat. The pancake is ready to be flipped when the edges of the surface start to look opaque and bubbles form and burst. Using a metal spatual, flip and cook until golden brown on the other side then remove to a platter. Repeat with the rest of the better (I like to keep the cooked pancakes warm in the oven at 100 F/ 50 C as I cook the others).