Flipping pancakes over was harder than I thought- you let them cook too long on one side and they burn but on the flip side, if you don't cook them long enough, then all you're really doing is flipping liquid batter over.
But then again I don't normally cook pancakes. My mom(R.I.P.) always cooked pancakes for me every weekend. I would put baking raisins(which are basically soggy raisins) in the batter or dried tropical fruit. When my mom's memory was on the decline, I had to write what I wanted her to make me. The last thing I wrote for my mom to make was double chocolate chip pancakes. Sadly, she never got to make those for me as she passed away soon after I wrote that reminder.
My dad was slightly better at flipping the pancakes over. I made 6 batches of pancakes, or about 18-21 pancakes, which was enough for 4 days' worth of breakfast. The pancakes definitely tasted like ginger, but that was from the sticky toffee pudding(not the beer). Ginger isn't a key ingredient in a traditional sticky toffee pudding, which is a dessert of British origin.
Sticky Toffee Pudding: https://www.amazon.com/Mr-Kipling-Sticky-Toffee-Pudding/dp/B012OUULD4/ref=sr_1_2_a_it?ie=UTF8&qid=1494697971&sr=8-2&
You will need:
For the cooking equipment:
A large bowl
A fork and spoon
A fryin pan
For the pancakes:
2 cups pancake mix
11 oz. Sticky Toffee Pudding Beer
1 tbsp. olive oil
10 oz. sticky toffee pudding(see HELPFUL LINK)
Olive oil for frying
Makes 18-21 pancakes
1. Put the pancake mix, beer, egg, olive oil, and sticky toffee pudding in a large bowl. Mix all the ingredients up until you get a pancake batter that isn't liquidy. Break up the sticky toffee pudding in the batter with a fork and spoon. Incorporate the broken up pudding into the batter. Make sure there are no lumps in the pancake batter from the pancake mix!
2. If the pancake batter is too liquidy, add 1 tbsp. pancake mix into the batter and incorporate the additional pancake mix. Once the pancake batter isn't liquidy, let it rest for 1-2 minutes.
3. Pour olive oil into a frying pan. Turn the stove on to heat the oil up.
4. When the oil is heated up, pour slightly less than 1/4 cup batter for each pancake into the frying pan with a soup ladle. Break up the pancakes with a spatula to separate them.
5. Let the pancakes cook for 30-45 seconds. Then flip them over with a spatula. Let the pancakes cook on the other side for 30-45 seconds before removing them from the frying pan and putting them onto a plate.
6. Repeat steps 4 and 5 for the remaining pancake batter you have. Bon appetit!