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Toffee Nut Pancakes

National Breakfast Week: Toffee Nut Pancakes


  • Author: iheartkatiecakes
  • Total Time: 20 minutes
  • Yield: serves 4 1x

Ingredients

Scale
  • 150g plain flour
  • 50g Ovaltine
  • 1.5tsp baking powder
  • 200ml milk
  • 3tbsp sunflower oil
  • 1 large, free range egg
  • 75g English toffee
  • 75g pecans, toasted
  • 1tbsp butter, melted for frying

Instructions

  1. Place a large, none stick frying pan over a medium heat and melt 1tbsp of butter.
  2. Put the toffee and pecans in the bowl of a food processor and grind them down till the resemble large breadcrumbs.  Don’t worry if you have a few larger chunks of toffee, they’ll melt into an ooey gooey treat while cooking the pancakes.
  3. In a large bowl mix all of the dry ingredients together.  Whisk the milk and the egg together in a jug and add to the dry ingredients, mixing until just incorporated.  Add the oil and mix to combine.  If using right away rest the batter for 5 minutes, if making in advance cover the batter with clingfilm and place in the fridge till you are ready for pancakey goodness.
  4. Using a ladle scoop a small portion of batter onto your heated frying pan and cook over a medium heat for around 3 minutes per side.  Look out for bubbles rising to the surface of the batter and  bursting, this is usually a good indication of when to flip your pancake.
  5. Serve with a scattering of pecans and a drizzle of caramel sauce.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Pancakes
  • Cuisine: Breakfast