Sticky Toffee Filled Pancakes

By debrcovey

Ingredients

• 1/2 cup pitted dates
• 1/2 tsp. vanilla extract
• 1/2 tsp. baking soda
• 1/8 tsp. kosher salt
• 3 Tbs. firmly packed dark brown sugar
• 1/4 tsp. dark rum
• 1/3 cup boiling water
• 1/2 cup toasted chopped pecans
• 1 1/4 cups ebelskiver pancake mix
• 2 eggs, separated
• 1 cup milk
• 2 Tbs. butter, melted, plus more for cooking
• 1 cup toffee sauce
• Whipped cream for serving

Preparation

Step 1

In large bowl, combine dates, vanilla, baking soda, salt, brown sugar and rum. Add boiling water; let stand 15 minutes. Puree in food processor. Stir in pecans. Set filling aside.

Using pancake mix, eggs, milk and 2 Tbs. butter, prepare batter according to package instructions. Heat 1/4 tsp. butter in each well of filled-pancake pan over medium heat. Pour 1 Tbs. batter into each well. Place 1 tsp. filling in center of each pancake; top with 1 Tbs. batter. Cook 3-4 minutes. Using ebelskiver turning tools or 2 wooden skewers, turn pancakes over; cook 3 minutes more. Cook remaining pancakes. Serve with toffee sauce and whipped cream.