Recipe by Droopy Drawers, By Lucy Lastic
This is the perfect lazy indulgent breakfast
Top Review by Sandylee
First time for me to make pancakes from scratch.....I have always taken the "Aunt Jemima" route when making pancakes. These pancakes were very good. The only place I deviated from the recipe was in the 1/2 cup brown sugar in the batter. I just thought it would be too sweet for me with the syrup and all. I used only 2 tablespoons brown sugar, and it was enough for me.
- 60 g butter
- 1⁄2 cup well packed brown sugar
- 1⁄3 cup thickened cream
- 1 tablespoon marsala (optional)
- 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 See How It's Made
- 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.
- Reduce heat, blend in cream and marsala. Continue until the sauce thickens slightly. Do not boil! Set aside until needed.
- 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.
- 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.
- 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.
- Pour about 1/3 cup of batter into pan, cook till golden on both sides.
- As they cook, place the pancakes on an ovenproof dish covered with foil in a warm oven. Serve with Butterscotch sauce and whipped cream.