Friday, April 18, 2014 4:43 PM

Good Cooking!
A Gastronomic Gourmet Cooking & Recipe Resource Since December 1995
About us • Contact us • Site Map
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home PanCakes  Butterscotch Pancakes
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
  Butterscotch Pancakes
  Category: PanCakes
  Author: Joyce
  Date: 10/15/2004
  Hits: 491
115 grams self-raising flour
1 pinch salt
1 egg
150 milliliters buttermilk
sunflower oil for cooking
150 grams unsalted butter
115 grams light muscovado sugar
200 milliliters double cream
2 ripe bananas
1 large lime, halved with pips removed
115 grams blueberries
icing sugar for decoration
vanilla ice cream for serving
Heat a large flat griddle. Sieve the flour and salt into a bowl and make a well in the centre. Break in the egg, pour in the buttermilk and whisk to a smooth batter. 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. Cook the pancakes for a minute or so until bubbles start to appear, then flip over and cook for another minute until lightly golden. Transfer to a plate and cover with a square of parchment paper to prevent sticking.
Melt 115g/4oz butter in a heavy based pan. Add the muscovado sugar and stir for a few minutes until dissolved. 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. 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. Saute over a fairly high heat until the bananas are slightly caramelised. Add about 1/3 butterscotch sauce to the bananas, stirring gently to combine, then remove from the heat.
Place a pancake on the plate and spoon over some of the banana mixture. 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. 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.
Rate this recipe:  
Featured Recipe
Category: American Indian Recipes
Hits: 549
Rating:rating: (2.7)(2.7)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to Main Recipe Pagereturn to top Return to Good Cooking's Main Page return to topReturn to top
Copyright 2013 Good Cooking, Inc. All rights reserved.