An irresistible combination... sweet and fruity make up a batch of these banana butterscotch pancakes this Pancake day. Don't worry... the sauce will come together when you add the cream!
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Banana butterscotch pancakes
Banana butterscotch pancakes recipe.
Brought to you by Waitrose
Ingredients
- 150 g plain flour, sifted
- 50 g Tate & Lyle Fairtrade Golden Caster Sugar
- 1/2 tsp bicarbonate of soda
- a pinch of salt
- 284 ml (10fl oz) tub buttermilk
- 1 free-range egg, beaten
- unsalted butter, for frying
- 2 small bananas, peeled, sliced
- whipped cream, to serve ((optional))
For the butterscotch sauce
- 75 g unsalted butter, plus extra for frying
- 75 g Tate & Lyle Fairtrade Golden Caster Sugar
- 100 ml double cream, plus extra to serve
- 1/2 tsp vanilla bean paste
- 1/4 tsp flaky sea salt
Instructions
1
Mix the flour, sugar and bicarbonate of soda in a mixing bowl with a pinch of salt. Make a well in the centre and pour in the buttermilk and egg. Whisk together until smooth, then set aside for 30 minutes.
2
For the butterscotch sauce, melt the butter in a small saucepan over a medium heat, then add the sugar and allow to dissolve. Simmer for 4-5 minutes, stirring regularly, until golden. Take off the heat and stir in the cream, vanilla and salt.
3
Heat a large frying pan over a medium-low heat. Melt a knob of butter, then add a small ladleful of the batter and spread to a circle roughly 12cm (4½in) in diameter – cook 2-3 at once, if possible. Flip after 2-3 minutes when bubbles appear, then cook for another 2-3 minutes. Repeat to make about 8 pancakes. Stack onto plates, top with the banana and spoon over the warm butterscotch sauce. Serve with whipped cream too, if liked.
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