Sticky Toffee Pancakes

Sticky Toffee Pancakes
(Photo from "Pancakes Make People Happy," published by Hatherleigh Press)

Sticky toffee pudding is a traditional English dessert, technically a cake, served hot and studded with dates. While our pancakes don’t have any dates in them, a half cup of them, chopped, can easily be added to the rich molasses and spice batter. These pancakes should be served and eaten immediately because the toffee sauce hardens quickly.

Difficulty: 3

For the Toffee Sauce
  • 1/2 cup brown sugar
  • 1/2 cup honey
  • 1/4 cup heavy cream
  • 3 tablespoons butter
  • 1 teaspoon brandy
  • 1/4 teaspoon salt
  • 1/4 teaspoon vanilla extract
For the Pancakes
  • 1 large egg white
  • 1/8 teaspoon cream of tartar
  • 1 cup whole milk
  • 2 tablespoons molasses
  • 1 large egg yolk
  • 1/2 teaspoon ground ginger
  • 2 tablespoons butter, melted
  • 1 1/4 cups flour
  • 1 tablespoon brown sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • Oil and butter for cooking
To make the sauce, combine brown sugar, honey, heavy cream, butter, brandy, and salt in a small pot and set over medium heat. Bring to a gentle boil and cook for 3 to 4 minutes, stirring occasionally. Turn off the heat and stir in the vanilla extract, set aside.

To make the pancakes, in a medium bowl with handheld mixer, whisk together egg white and cream of tartar on high speed until stiff peak forms. Set aside.

In another large bowl, whisk together whole milk, molasses, egg yolk, and ginger until even. Add flour, brown sugar, baking powder, ground cinnamon, and allspice right into the wet ingredients. Next, add the melted butter and stir everything together with a fork just until it comes into a thick batter. Fold the beaten egg white into the batter with a spatula in 3 additions, just until incorporated. Try not to overwork the batter too much.

Heat a skillet or griddle over medium heat, coat with butter or oil. Once the butter starts to bubble, spoon the batter onto the skillet. Cook until bubbles form on the surface, flip, and cook until the second side is golden brown. Repeat until all the batter is used, and add more butter or oil as you go. Reheat the toffee sauce to loosen the consistency if needed, and serve immediately with pancakes.

Drizzle the pancakes with the glaze and serve.

Recipes and photos from “Pancakes Make People Happy” by Sharon Collins, Charlotte Collins, Courtney Wade. Published and copyrighted by Hatherleigh Press.
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