Butterscotch Pancakes

14 ingredients
7 steps

Ingredients

  • Butterscotch Sauce
  • 60 g butter
  • 1/2 cup well packed brown sugar
  • 1/3 cup thickened cream
  • 1 tablespoon marsala (optional)
  • Pancakes
  • 1 cup self raising flour
  • 2 teaspoons baking powder
  • 1/2 cup brown sugar
  • 1 1/4 cups milk
  • 1 egg
  • 15 g butter, melted
  • butter, extra for cooking
  • whipped cream, for serving

Directions

  1. 1
    Prepare Sauce: Melt butter in a small saucepan over a medium heat, until begining to turn golden. Stir in sugar, cook sauce stirring constantly for 2 minutes.
  2. 2
    Reduce heat, blend in cream and marsala. Continue until the sauce thickens slightly. Do not boil! Set aside until needed.
  3. 3
    Pancakes: Sift the flour and baking soda together into a large bowl, stir in the sugar, make a well in the centre of the mixture.
  4. 4
    In a seperate bowl, combine the milk, egg and butter. Gradually whisk this into the dry ingredients until smooth. Allow to stand for 30 minutes.
  5. 5
    Heat a small frying pan or crepe pan over a medium heat. Add a little butter, rub over pan with a paper towel to remove excess.
  6. 6
    Pour about 1/3 cup of batter into pan, cook till golden on both sides.
  7. 7
    As they cook, place the pancakes on an ovenproof dish covered with foil in a warm oven. Serve with Butterscotch sauce and whipped cream.

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