Date and Raisin Pancakes with Caramel Sauce
By Gino D'Acampo
Serves 4
Ingredients
100g pitted dates, chopped
90g raisins
1 teaspoon bicarbonate of soda
250g self-raising flour
90g soft brown sugar
250g sour cream
3 medium eggs, separated
Melted butter, for greasing
Pineapple, mango, papaya, banana, or a seasonal selection of fresh fruit of your choice
For the sauce:
250ml single cream
180g soft brown sugar
200g salted butter
Preparation
Put the dates and raisins in a small saucepan with 250ml of water and bring to the boil. Remove from the heat, stir in the bicarbonate of soda and set aside to cool. Place in a food-processor and blitz until smooth.
Sift the flour into a large bowl and use a wooden spoon to mix in the sugar and the raisin mixture.
Beat together the sour cream and egg yolks in a separate bowl and pour into the flour mixture. Stir until you have a smooth batter and set aside for 20 minutes.
Whisk the egg whites in a large, spotlessly clean bowl until soft peaks form and fold into the batter.
Heat a medium frying pan over a medium heat and lightly brush with melted butter.
Pour about 1 ladleful of batter into the pan and cook for 3 minutes
until bubbles form on the surface. Turn over and cook the other side for 2 minutes. Transfer to a warm plate and cover with a tea-towel while you make up the rest of the pancakes.
To prepare the caramel sauce, place all the ingredients in a medium saucepan over a medium heat and allow to dissolve. Gently simmer for 4–5 minutes, stirring occasionally.
Serve the sauce over the warm pancakes with some fresh fruit.