Instructions

1. Place the dates in a small saucepan with 1 cup (250ml) water. Bring to the boil over high heat.
2. Remove from heat and stir in the bicarbonate of soda. Set aside for 5 mins to soften and cool slightly.
3. Place the milk, eggs, vanilla and date mixture in a blender. Blend until almost smooth.
4. Sift the flour, sugar and baking powder into a large bowl and stir to combine.
5. Make a well in the centre. Add the butter and milk mixture and gently stir until just combined.
6. Lightly spray a large non-stick frying pan with olive oil spray. Place over medium-low heat.
7. Pour two 1/3-cup (80ml) portions of the batter into the pan. Cook for 2 mins or until bubbles appear on the surface of the pancakes.
8. Turn and cook for a further 1-2 mins or until cooked through. Transfer the pancakes to a plate and cover with foil to keep warm.
9. Repeat, in batches, with the remaining batter to make 12 pancakes.
10. Divide the pancakes among serving plates. Top with the ice cream and drizzle with caramel topping to serve.