John Paul Urizar
Ingredients
Method
1.Place dates in a small bowl with ½ cup hot water; soak for 15 minutes.
2.Preheat the oven to 180°C (160°C fan-forced). Line an oven tray with baking paper.
3.Melt 20g of the butter in a large frying pan over medium heat; stir in ½ cup of the maple syrup and ½ teaspoon of the salt. Bring to a simmer; cook for 2 minutes or until frothy and golden brown. Add walnuts; cook, stirring, for 3 minutes or until mixture starts to bubble and thicken. Transfer mixture to oven tray, then, working quickly, spread walnuts in a single layer.
4.Bake walnuts for 7 minutes or until caramelised. Cool on oven tray, then break into small pieces.
5.Sift flour, bicarbonate soda and remaining salt into a medium bowl. Make a well in the centre, gradually whisk in eggs, soaked dates with any soaking liquid, and 1 cup (250ml) room-temperature tap water to form a smooth pouring consistency.
6.Melt 1 teaspoon butter in a large, non-stick frying pan over medium heat. Pour 1/3 cups batter into pan, cooking two pancakes at a time. Cook pancakes for 3 minutes or until bubbles appear on the surface. Turn; cook other side for a further 2 minutes or until browned lightly. Remove pancakes from pan; cover to keep warm. Repeat cooking in batches with butter and remaining batter to make a total of 8 pancakes.
7.Wipe pan clean; return to heat. Add remaining butter, heat until sizzling. Add remaining ½ cup maple syrup; cook until golden and thickened slightly to a caramel.
8.Serve pancakes topped with candied walnuts and caramel.
Pancakes suitable to freeze. Not suitable to microwave.
Note
