Buttermilk pancakes with butterscotch sauce

By March 5, 2019 March 9th, 2019 Breakfast, Desserts, Recipes

These pancakes are fluffy, easy to make, and a family favourite in our house!

Makes 8

Preparation time: 10 minutes  Cooking time: 3 minutes per batch

1 cup (150 g) self-raising flour

¼ tsp bicarbonate of soda

¼ cup (55 g) caster sugar

1¼ cups (310 ml) buttermilk

1 egg

olive oil cooking spray

Sift the flour and bicarbonate of soda into a bowl and stir in the sugar. Make a well in the centre. Whisk the buttermilk and egg together, and stir gently into the flour mixture.

Heat a frying pan over medium-low heat and spray with oil. Pour ¼ cup of batter into the pan and swirl. Cook for 2 minutes or until bubbles form on the surface. Turn and cook a further 1 minute, or until cooked through. Repeat with the remaining mixture.  Serve caramel sauce, sliced bananas and chopped walnuts.

Butterscotch sauce

Makes about 3 cups

Prep time: 5 minutes Cooking time: 5 minutes

300ml thickened cream

120g butter

½ cup brown sugar

½ cup golden syrup

Place all the ingredients in a medium-sized saucepan and bring to the boil.  Boil for 5 minutes then place in a serving jug.  Watch carefully that it does not boil over.

This sauce will solidify on cooling but will liquefy again on reheating.  Store in the fridge for a week.

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Buttermilk pancakes with caramel sauce
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