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Sticky date pancakes with ice cream recipe
Sticky date pancakes with ice cream recipe
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Indulge in decadent sticky date pancakes with Blue Ribbon Sticky Honeycomb Caramel Ice Cream.
Ingredients:
  • 200g fresh dates, seeded, finely chopped
  • 2.50 gm bicarbonate of soda
  • 250ml milk
  • 3 eggs
  • 375g self-raising flour
  • 32.00 gm brown sugar
  • 4.00 gm baking powder
  • 80g butter, melted
  • 1L Sticky Honeycomb Caramel Ice Cream, softened
  • 35g walnut
  • Caramel topping, to serve
Instructions:
  • In a small saucepan, combine dates and 1 cup (250ml) water. Bring to a boil over high heat, then remove from heat and stir in the bicarbonate of soda. Let it sit for 5 minutes to soften and cool slightly.
  • In a blender, combine milk, eggs, vanilla, and dates until nearly smooth. In a large bowl, sift together flour, sugar, and baking powder, then create a well in the center. Pour in the butter and milk mixture, gently stir until just combined.
  • Spritz a big non-stick pan with olive oil spray and heat over medium-low. Pour two 1/3-cup (80ml) batter portions into the pan. Cook for 2 minutes until bubbles form on the surface. Flip and cook for another 1-2 minutes until done. Keep pancakes warm by covering with foil on a plate. Repeat with the rest of the batter to make 12 pancakes.
  • Serve the pancakes on individual plates. Add a scoop of ice cream on top. Sprinkle with walnuts and drizzle with caramel before serving.

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