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home > recipes > breads > butterscotch pancakes
from UK Butterscotch Pancakes This is 1 of 64 new UK TV recipes added to The UK Recipe Archive this week. All recipes are available in both Mastercook4 and Mealmaster formats. To download go to - http://ukrecipes.co.uk/ * Exported from MasterCook * Butterscotch Pancakes Recipe By : Can't Cook Won't Cook Serving Size : 2 Preparation Time :0:00 Categories : Can't Cook Won't Cook 2 New Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 1 Heat a large flat griddle. Sieve the flour and salt into a bowl and make a well in the centre. 2 Break in the egg, pour in the buttermilk and whisk to a smooth batter. 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 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 Transfer to a plate and cover with a square of parchment paper to prevent sticking. 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 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 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 Saute over a fairly high heat until the bananas are slightly caramelised. 10 Add about 1/3 butterscotch sauce to the bananas, stirring gently to combine, then remove from the heat. 11 Place a pancake on the plate and spoon over some of the banana mixture. 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 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. Converted by MC_Buster

Butterscotch Pancakes


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keyword: butterscotch
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(posted September 25, 1999)

from UK

Butterscotch Pancakes

This is 1 of 64 new UK TV recipes added to The UK Recipe Archive this
week. All recipes are available in both Mastercook4 and Mealmaster
formats.

To download go to - http://ukrecipes.co.uk/

* Exported from MasterCook *

Butterscotch Pancakes

Recipe By : Can't Cook Won't Cook
Serving Size : 2 Preparation Time :0:00
Categories : Can't Cook Won't Cook 2 New

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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

1 Heat a large
flat griddle. Sieve the flour and salt into a bowl and
make a well in the centre.

2 Break in the
egg, pour in the buttermilk and whisk to a smooth batter.

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 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 Transfer to a plate and cover with a square of
parchment paper to
prevent sticking.

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 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 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 Saute over a fairly high heat until the bananas are slightly
caramelised.

10 Add about 1/3
butterscotch sauce to the bananas, stirring gently to
combine, then remove from the heat.

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

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 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.

Converted by MC_Buster



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