Saturday, 1 March 2014

Marsala Honey, Date and Walnut - Pancake Recipe

With Pancake Day coming up this Tuesday, which pancake style and topping will you be making - Do you prefer American style pancakes or the thinner crepe type?
I'd never actually made American pancakes until now and although I think mine are probably a bit on on the thick side, they were still light, fluffy and good to eat. 


These pancakes are for grown ups!  Although you can of course leave out the Marsala for children.  I wondered my mixture of dates along with honey and Marsala would make them too sweet but as it turned out they were fine.  I'm not really a dessert lover but Paul (the husband) loved them. 

 If you're making pancakes this Tuesday, you may be searching through cook books or online for how to make the perfect pancake batter.  If so, Asda have a rather marvelous pancake mix-o-meter which is designed to help you with quantities.  


To make the Marsala, Honey Date and Walnut topping you will need:
15g butter
30g dates - chopped
40g walnut pieces
4 tablespoons runny honey
2 tablespoons Marsala wine
Print Recipe
https://sites.google.com/a/aglugofoil.com/a-glug-of-oil/marsala-honey-date-and-walnut---pancake-recipe

How to do it:
Heat up a medium sized frying pan and add the butter, once it has melted tip in the rest of the ingredients and add the Marsala.  Cook over a medium heat for a minute or two.


To make 4-6 pancakes you will need:
140g self raising flour
1 teaspoon baking powder
½ teaspoon salt
1 tablespoon caster sugar
130ml milk
1 large free range egg
20g melted butter (allow to cool slightly) plus extra for cooking
30g dates - chopped

How to do it:
Sift the flour, baking powder, salt and caster sugar into a large bowl.  In a smaller bowl, lightly whisk together the milk and egg.  Now whisk in the melted butter.
Pour the milk mixture into the flour mixture and and using a whisk, beat until you have a smooth batter without lumps.  Add the chopped dates and stir.  Let the batter stand for a few minutes before using.

Heat a non-stick frying pan over a medium heat and add a knob of butter.  When it's melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time).
The batter will look quite thick but that's how it should be.
Cook until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm thick.
Repeat until all the batter is used up.

To Serve:
Pop the pancakes onto a plate, quickly reheat the date and walnut mixture and pour over.  Serve straight away you can add a dollop of ice cream if you fancy.


For some Pancake Day trivia, Asda have a fun info-graphic which can be found here.  

This is sponsored post commissioned by ASDA.

6 comments:

Jacqueline Meldrum said...

That's a bit luxurious for a pancake recipe, I am thinking dessert rather than breakfast. Yum!

Camilla Hawkins said...

Fabulous, reminds me of the sticky toffee pudding flavours - a definite winner:-)

Sarah Trivuncic said...

Fantastic - I thought this was going to be a cake at first but would relish it in pancakes!

Helen said...

How lovely! Very grown up flavours there Jan! I might need to make this one.

Katie Bryson said...

That looks obscenely good Jan!!! My word what a filling!!!! LIke Helen says, strictly for grown ups :-)

James said...

This looks like a great cake topping too - will try it on top of Thursday's cake!

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