Recipes
Salted caramel and maple pancake stack
A spoonful of cinnamon in the batter adds a subtle warmth to these fluffy dessert pancakes
A spoonful of cinnamon in the batter adds a subtle warmth to these fluffy dessert pancakes
(1 votes)
Cook: 25 Mins
Serves: 6
Price: 38p per serving
Nutritional Information
Each 81g serving contains
Energy
847kj
203kcal
847kj
203kcal
10%
Fat
7.1g
7.1g
Med
10%
10%
Saturates
3.5g
3.5g
Med
18%
18%
Sugars
10.5g
10.5g
Med
12%
12%
Salt
0.70g
0.70g
Med
12%
12%
of your reference intake.
Typical energy values per 100g:
1046kj/250kcal
Typical energy values per 100g:
1046kj/250kcal
Ingredients
10g pecans, chopped
135g self-raising flour
2tsp baking powder
1tsp ground cinnamon
150ml semi-skimmed milk
1 large egg, lightly beaten
2tbsp salted caramel sauce
15g unsalted butter, cut into 6 cubes
2-3 chunks Extra Special Chocolate Honeycomb, roughly chopped
2tbsp maple syrup, to serve
Method
1
Put the pecans in a dry frying pan and cook over a medium heat for 2-3 mins until light golden. Set aside.
2
Whisk the flour together with the baking powder and ground cinnamon until combined.
3
Make a well in the middle and pour in the milk, egg and caramel sauce. Whisk until smooth, drawing the flour in from the edges, then set aside to stand for 1-2 mins until thickened.
4
Heat 1 cube of the butter in a nonstick frying pan over a medium heat. Add a ladleful of the pancake batter and fry for 3-5 mins on each side until golden and risen. Repeat until all the batter is used up.
5
Arrange the pancakes in a stack, then top with the chopped honeycomb and pecans. Drizzle with the maple syrup to serve.