Sticky Date Pancakes with Butterscotch Sauce & Roasted Pears

• Vegetarian

• Produce

  • 3 Beurre bosc pears
  • 200 g Dates

• Refrigerated

  • 3 Eggs, yolks, whites

• Baking & Spices

  • 200 g 1 1/2 cups flour
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1/4 cup Brown sugar, dark
  • 100 g Brown sugar
  • 2 tbsp Caster sugar
  • 1 tsp Cinnamon
  • 1 Icing sugar
  • 1/2 tsp Nutmeg
  • 1 1/2 tsp Salt
  • 1 Salt
  • 2 tsp Vanilla essence

• Dairy

  • 105 g Butter
  • 2 tbsp Butter
  • 140 ml Cream
  • 2/3 cup Milk

• Liquids

  • 1/2 cup Water

Found on thebrickkitchen.com

Description

Ingredients

• 200g dates, chopped
• 1 teaspoon baking soda
• ½ cup water
• 2 teaspoons baking powder
• 1½ cups flour (200g), sifted
• ¼ cup dark brown sugar
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1½ teaspoons salt
• 3 eggs, yolks and whites separated
• ⅔ cup milk
• 40g butter, melted
• 1 teaspoon vanilla essence
• icing sugar, to dust
• 65g butter
• 100g brown sugar
• 140ml cream
• 1 teaspoon vanilla essence
• salt to taste
• 3-4 beurre bosc pears
• 2 tbsp caster sugar
• 2 tbsp butter, melted

Directions

• Preheat the oven to 200°C.
• Halve and core the pears, and quarter them if large. Place in a roasting dish big enough to hold them in a single layer. Combine the melted butter & sugar and pour over the pears. Toss to coat. Roast for 30-40 minutes or until golden and tender. They may need longer if unripe to start with.
• Make the butterscotch sauce: combine the butter, brown sugar, cream and vanilla in a small pot. Cook over medium heat until the sugar has dissolved, the butter has melted and the sauce just starts to thicken. Season with salt to taste. Set aside.
• In a small pot, combine the chopped dates, baking soda and ½ cup water. Cook over a medium heat for 5-10 minutes until the dates go mushy and form almost a paste with the water. Stir frequently to ensure it doesn’t catch. Remove from the heat and put in the fridge to cool.
• Mix together the flour, baking powder, dark brown sugar, cinnamon, nutmeg and salt in a large bowl.
• In another bowl, whisk together the egg yolks, milk, melted butter and vanilla essence.
• Pour the liquid mixture into the flour mixture and stir to just combine. Fold in the date paste to just combine.
• In a separate bowl, beat the egg whites to stiff peaks (but not dry). In two batches, gently fold into the date mixture.
• Heat a large frying pan (or 2, for faster cooking!) over medium heat. Add 1 tbsp butter to grease. When the butter starts to foam, ladle about ¼ cup of the pancake batter into the pan (cook about 3 at a time depending on the size of your pan). Cook for a couple of minutes on each side until golden brown underneath (they are pretty soft so can be tricky to flip!).
• Transfer to a warm plate while you cook the rest.
• To serve, place a couple of pancakes on each plate and arrange the roast pears on top. Drizzle with warm butterscotch sauce and dust with icing sugar