Butterscotch Pancakes


Photo: flickr user Incase Designs
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Ingredients

115 grams Self-raising flour
1 pch Salt
1 Egg
150 mls Buttermilk
Sunflower oil for cooking
150 grams Unsalted butter
115 grams Light muscovado sugar
200 mls Double cream
2 Ripe bananas
1 lrg Lime, halved with pips removed
115 grams Blueberries
Icing sugar for decoration
Vanilla ice cream for serving

Preparation

1
1 Heat a large flat griddle. Sieve the flour and salt into a bowl and make a well in the centre.
2
2 Break in the egg, pour in the buttermilk and whisk to a smooth batter.
3
3 Smear some oil onto the hot griddle pan and ladle in small amounts of batter to make pancakes 3"/7.5cm in diameter. Make three pancakes.
4
4 Cook the pancakes for a minute or so until bubbles start to appear, then flip over and cook for another minute until lightly golden.
5
5 Transfer to a plate and cover with a square of parchment paper to prevent sticking.
6
6 For the butterscotch sauce: Melt 115g/4oz butter in a heavy based pan. Add the muscovado sugar and stir for a few minutes until dissolved.
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7 Pour in 3/4 double cream and bring the sauce to a simmer. Reduce the heat and cook for 2-3 minutes until thickened and toffee like.
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8 Heat a wok or a saute pan. Peel and slice the bananas. Add the remaining 25g/1oz butter to the pan and add the bananas and a squeeze of lime juice.
9
9 Saute over a fairly high heat until the bananas are slightly caramelised.
10
10 Add about 1/3 butterscotch sauce to the bananas, stirring gently to combine, then remove from the heat.
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11 Place a pancake on the plate and spoon over some of the banana mixture.
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12 Add a sprinkling of blueberries and then a spoonful of butterscotch sauce. Continue to layer in this way until all the ingredients are used up.
13
13 Sprinkle the plate with a few blueberries and some icing sugar, drizzle the rest of the cream around the plate and serve with a scoop of vanilla ice cream.

Tools

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Tags:

cook

Yield:

8.0 servings

Added:

Thursday, February 11, 2010 - 8:15am

Creator:

Anonymous

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