Marsala Honey Date and Walnut - Pancake Recipe

If you like sweet things you will love this 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 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.

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 medium heat for a minute or two.

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.

Author: Jan Bennett

Marsala Honey, Date and Walnut - Pancake Recipe

Possibly won't do you a bit of good but they are nice!

ingredients:

15g butter

30g dates - chopped

40g walnut pieces

4 tablespoons runny honey

2 tablespoons Marsala wine

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

instructions

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

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 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 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. 

Created using The Recipes Generator