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
- Place a large, none stick frying pan over a medium heat and melt 1tbsp of butter.
- 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.
- 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.
- 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.
- Serve with a scattering of pecans and a drizzle of caramel sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Pancakes
- Cuisine: Breakfast