The best delicious Butterscotch Pancakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Butterscotch Pancakes recipe today!
Hello my friends, this Butterscotch Pancakes recipe will not disappoint, I promise! Made with simple ingredients, our Butterscotch Pancakes is amazingly delicious, and addictive, everyone will be asking for more Butterscotch Pancakes.
What Makes This Butterscotch Pancakes Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Butterscotch Pancakes.
Ready to make this Butterscotch Pancakes Recipe? Let’s do it!
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115 g Self-raising flour
1 pn Salt
1 Egg
150 ml Buttermilk
Sunflower oil for cooking
150 g Unsalted butter
115 g Light muscovado sugar
200 ml Double cream
2 Ripe bananas
1 lg Lime; halved with pips
; removed
115 g Blueberries
Icing sugar for decoration
Vanilla ice cream for
-serving
1 Heat a large flat griddle. Sieve the flour and salt into a bowl and
make a well in the centre.
2 Break in the egg, pour in the buttermilk and whisk to a smooth
batter.
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 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 Transfer to a plate and cover with a square of parchment paper to
prevent sticking.
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.
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.
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 Saute over a fairly high heat until the bananas are slightly
caramelised.
10 Add about 1/3 butterscotch sauce to the bananas, stirring gently to
combine, then remove from the heat.
11 Place a pancake on the plate and spoon over some of the banana
mixture.
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 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.
Yields
2 servings
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