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Main Ingredients | Seedless dates, Refined flour |
Cuisine | American |
Course | Snacks and Starters |
Prep Time | 31-40 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Sweet |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Sticky Date Pancakes
- 15-20 Seedless dates soaked in hot water
- 5 tablespoons Refined flour
- 2 cups Buttermilk
- 1/2 teaspoon Baking powder
- 1/4 teaspoon Soda bicarbonate
- 2 tablespo to cook Oil
- 2 Ripe bananas
- 1 tablespoon Butter
- Toffee sauce
- 1/4 cup Castor sugar
- 2 tablespoons Butter
- 1/4 cup Fresh cream
Method
- To make toffee sauce, heat castor sugar in a non-stick pan. Add 2-3 tbsps water and let it caramelize, brushing the sides of the pan with wet brush at intervals.
- Put soaked dates in a food processer and process. Add buttermilk and continue to process. Add flour and continue to process. Add baking powder, soda bicarbonate and 2 tbsps oil and process again to make a smooth batter. Transfer into a bowl.
- Peel and slice bananas.
- Heat 1 tbsp butter in another non-stick pan, add banana slices and sauté for ½ minute. Transfer into another bowl.
- Add 2 tbsps butter to caramelized sugar and mix well. Add cream and mix well.
- Heat 1 tsp oil in another non-stick pan, spread a ladle full of batter thickly and cook.
- Strain the toffee sauce into a clean bowl.
- Turn the date pancake when the underside is brown and cook the other side similarly. Similarly cook the remaining pancakes.
- Keep the date pancake on a serving platter, drizzle some toffee sauce over it, top with sautéed banana slices, drizzle some more toffee sauce over banana slices, place another date pancake on the side and serve immediately.
Nutrition Info
Calories | 1506 |
Carbohydrates | 10.8 |
Protein | 172.6 |
Fat | 85.8 |
Other Fiber | Niacin- 2.4mg |
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