Pancakes are delicious to eat all year round — so don’t just save them for Shrove Tuesday!
Pancakes with Butterscotch Sauce
4
MINS
MINS
Metric
Imperial
INGREDIENTS
| 100g | Plain flour |
| Large pinch salt | |
| 1 | Large egg |
| 300ml | Milk |
| 3-4 tsp | Trex |
BUTTERSCOTCH SAUCE
| 50g | Light muscovado sugar |
| 2 tbsp | Golden syrup |
| 50g | Butter |
| Vanilla ice cream, to serve |
Method
Sift the flour and salt into a large bowl. Add the egg and milk and beat with a wire whisk to make a smooth batter.
Heat a small pancake pan or heavy-based frying pan, then add a tiny knob of Trex, swirling it around the pan until melted. Pour in a thin stream of batter, tilting the pan so that it flows evenly across the surface. Cook over a medium heat until set, then flip the pancake over to cook the other side. Cook 8 small pancakes altogether, adding a little Trex to the pan before cooking each one. Keep them in a warm place as you cook them, such as in a low oven.
To make the sauce, put the sugar, syrup and butter into a saucepan and heat gently, stirring with a wooden spoon, until melted and smooth.
Serve two pancakes per portion, topped with scoops of vanilla ice cream and hot butterscotch sauce.
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