Breakfast Club - Toffee Pecan Pancakes

 Sunday is breakfast day here at Pet Lamb.  Through the week we are more accustomed to glugging a quick cup of tea while wrestling ourselves into our coats and diving out the door than actually sitting down and enjoying the most important meal of the day.  We spend our working week fantasising about how we're going to spend our lazy Sunday mornings while munching on Snackajacks (I know, right!) Since we get so excited about our beloved Sunday brunches we decided to share some of our favourites with you lovely lot.

First up we have the indulgent and ridiculously delicious toffee pecan pancake stack.  Hooked yet? These pancakes are a bit strange as the batter doesn't contain any sugar, instead gaining that super sweet taste from the pulverized toffee pieces.  If you're not much of a morning person you could always make the batter the night before and rest it in the fridge, that way you can have delicious pancakes without the hassle of weighing, cracking and mixing.

Toffee Pecan Pancakes

Ingredients:

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

Method:

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.