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Butterscotch Pancakes

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“This is the perfect lazy indulgent breakfast”

Ingredients Nutrition


  1. Prepare Sauce: Melt butter in a small saucepan over a medium heat, until begining to turn golden. Stir in sugar, cook sauce stirring constantly for 2 minutes.
  2. Reduce heat, blend in cream and marsala. Continue until the sauce thickens slightly. Do not boil! Set aside until needed.
  3. Pancakes: Sift the flour and baking soda together into a large bowl, stir in the sugar, make a well in the centre of the mixture.
  4. In a seperate bowl, combine the milk, egg and butter. Gradually whisk this into the dry ingredients until smooth. Allow to stand for 30 minutes.
  5. Heat a small frying pan or crepe pan over a medium heat. Add a little butter, rub over pan with a paper towel to remove excess.
  6. Pour about 1/3 cup of batter into pan, cook till golden on both sides.
  7. As they cook, place the pancakes on an ovenproof dish covered with foil in a warm oven. Serve with Butterscotch sauce and whipped cream.

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