Sticky date pancakes and candied walnuts
MAKES 8 PREP AND COOK TIME 40 MINUTES (+ STANDING TIME) 1¼ cups (175g) coarsely chopped dried pitted dates 100g butter 1 cup (250ml) pure maple syrup 1 teaspoon sea salt flakes 2 cups (200g) walnuts, roasted 2 cups (300g) self-raising flour 1 teaspoon baking soda 2 eggs 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, baking 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 cup amounts of 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 with butter and remaining batter to make a total of eight 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.