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Scotch Pancakes and Maple Syrup Butterscotch Sauce

Recipe

Breakfast or dessert? There's always room for Scotch pancakes and maple syrup.

Serves: 1 person   |   Prep time: 10 minutes   |   Cooking time: 20 minutes

British   |   Breakfast    

  

Ingredients

Scotch Pancakes

  • 100g Plain Flour
  • 50g Caster Sugar
  • 1 large Egg
  • 50ml Milk
  • Pinch of Salt
  • Sunflower Oil

Maple Syrup

  • 125ml Maple Syrup
  • 60g Dark Brown Soft Sugar
  • 30g Butter
  • 125ml Double Cream
  • 1 tsp Vanilla Essence

  

Method

To make the pancakes:

  1. Put the flour, sugar and salt into a large mixing bowl, then whisk with a balloon whisk to get rid of any lumps.
  2. In a mixing jug, whisk the egg and milk together.
  3. Carefully stir this into the flour.
  4. Mix and beat well until you have a smooth batter.
  5. Grease a non-stick frying pan with a little oil.
  6. Using a dessert spoon, ladle a spoonful of the batter into the pan – with the back of the spoon, make it into a circle and cook until it starts to bubble.
  7. Flip over and cook the other side.
  8. Keep them warm while you cook the rest.

To make the sauce:

  1. Put all the ingredients together in a small saucepan and gently heat to melt the sugar.
  2. Bring to the boil and simmer for 5 minutes.
  3. Allow to cool slightly and thicken, then pour over the pancakes.