- 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
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.