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  Name: Butterscotch Pancakes
  Category: International Recipes
  Author: HS
  Date: 4/29/2006 7:15:00 AM
  Hits: 895
Ingredients:
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
Instructions:
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.
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