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Scotch Pancakes with Bourbon Fudge Sauce




Source of Recipe


Sainbury's


List of Ingredients




For the pancake batter:
250g plain flour, sifted
2 x 5ml spoons baking powder
1 medium size egg, beaten
300ml milk
15ml spoon vegetable oil

For the bourbon fudge sauce:
125g caster sugar
142ml carton double cream
125g unsalted butter, cut into small pieces
125ml bourbon




Recipe



To prepare the pancakes, place the flour and baking powder into a mixing bowl. Gradually add the beaten egg and milk. Beat the batter until smooth.Allow the batter to stand for 30 minutes.

To prepare the sauce, place the sugar into a small saucepan over a moderate heat and allow the sugar to caramelise. Pour in the cream gradually and reduce the heat, add the butter, stir constantly to ensure each piece of butter is incorporated into the sauce. Add the bourbon to taste.

Heat the oil in a frying pan over a moderate heat, when the oil is hot pour a little of the batter into the pan to make a pancake approximately 5cm in diameter. Cook the pancake for 1 minute on each side. It should be possible to cook 2-3 pancakes at one time.

Keep the pancakes warm by covering them with kitchen foil. Re-oil the frying pan between each batch of pancakes.

Serve the pancakes in stacks with warm bourbon fudge sauce and your favourite ice cream.