Desserts & Baking
Lacy pancakes with toffee-fudge sauce and strawberries
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![](https://taste.co.za/wp-content/themes/taste.co.za/img/Chef.jpg)
![](https://taste.co.za/wp-content/themes/taste.co.za/img/prep_time.jpeg)
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Wine/Spirit Pairing
Woolworths Spier Natural Sweet Rosé
Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- For the toffee-fudge sauce:
- 1 cup cream
- 150 g butter
- 100 g brown sugar
- ¼ t salt
- For the pancakes:
- 120 g flour
- ¼ t salt
- 2 free-range eggs
- 1 cup milk
- ¼ cup canola oil
- 250 g fresh strawberries, for serving
- 1 cup crème fraîche, for serving
Method
Ingredients![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
- To make the sauce, place the ingredients in a saucepan over a medium heat. Bring to the boil, then reduce the heat slightly and whisk continually until the sauce thickens and takes on a toffee-like colour, about 15 minutes.
- To make the pancakes, place the flour and salt in a large mixing bowl. Mix the eggs and milk and slowly stir into the flour to form a smooth batter. Heat 1 t canola oil in a nonstick pan over a high heat. Fill a piping bag with the batter and pipe a circle around the edge of the pan, then pipe lines in the centre of the circle, connecting them to the outer edge to form a lacy pattern.
- Cook for 3–5 minutes, then turn and cook the other side. Repeat the process with the remaining batter.
- Serve the lacy pancakes topped with fresh strawberries and lashings of toffee-fudge sauce and crème fraîche.
Cook's note: So you got stuck into these pancakes and totally forgot where you were. Understandable. They have no national affiliation and are so crazy-good they actually defy description.
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