Sticky toffee pancakes.

Today I was going to drive three hours out of my way on a Road Trip of Extreme Gluttony, checking such important tasks as “comparing pies at the Home Cafe in Hope with the pies at the Chilliwack Airport” off my lengthy eating to-do list. But then I bought pants yesterday in case someone at some point wants to job-interview me, which is a big deal since I hate pants, and the resulting feelings were so mature and responsible that I decided to postpone my eating adventure until possibly Friday. Thursday is fort-building day, and Wednesday I am making stew, and tomorrow I was going to see how exercising felt, so you can see why I have to stretch it out a bit.

So today, I am going on grown-up adventures. I am going to shower! Get my hair cut! Take the cat to the vet! Clean the litter box! Pay the cable bill! Buy groceries! It is going to be incredible, or incredibly boring, and I am going to be a better person for it.

So to start the day off, I made myself pancakes. And then I realized that in the year or so that I’ve been writing this thing, I’ve mentioned my powerful love of pancakes an annoying amount of times, but have never given you an actual recipe for actual pancakes. Unfortunately, I decided to make them on a day when I have no camera, because I forgot it at my parents’ house last night. So, just imagine them. They were very pretty topped with too much golden syrup.

Sticky toffee pancakes

(Inspired by Sticky Toffee Pudding)

  • 1 1/4 cups whole-wheat or all-purpose flour
  • 1/2 cup dark brown sugar
  • 1 tbsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup chopped dates
  • 1 egg
  • 1 cup milk
  • 2 tbsp. melted butter

You’ll need two bowls, one slightly larger than the other.

In the smaller bowl, soak the dates for ten minutes or until soft in about one cup of warm water.

In the larger bowl, combine the flour, sugar, baking powder, and salt.

Drain the date water into a measuring cup, leaving the dates in the bowl. You should end up with about 3/4 cup. That is good. Pour date juice back into the smaller bowl, discarding anything over the requisite 3/4 cup. Stir in egg, milk, and butter.

Stir wet ingredients into dry ingredients, and beat until mostly smooth.

Pour about 1/4 cup batter for each pancake into a preheated non-stick pan (I cook mine with a little butter, of course, but you can do what you like here). Cook until bubbles start to form on the surface of one side, then flip and brown the other side. Serve as you like, but I prefer mine with a bit of golden syrup. Proceed with very important tasks.