Butterscotch Pancakes
This is the perfect lazy indulgent breakfast
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
NutritionButterscotch Sauce
- 60g butter
- 1⁄2cup well packed brown sugar
- 1⁄3cup thickened cream
- 1
Pancakes
- 1
- 2teaspoons baking powder
- 1⁄2cup brown sugar
- 1 1⁄4cups milk
- 1
- 15
-
- whipped cream, for serving
Advertisement
DIRECTIONS
- 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.
Advertisement