Butterscotch Pancakes
By: Anonymous
Published: Thursday, February 11, 2010 - 8:15am

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. 7 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 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. 11 11 Place a pancake on the plate and spoon over some of the banana mixture. 12 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.