clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Toffee Nut Pancakes

National Breakfast Week: Toffee Nut Pancakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


Units 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


  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