Scottish Pancakes With Butterscotch Sauce Recipes

BUTTERSCOTCH PANCAKES

Steps:

• 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.
• Reduce heat, blend in cream and marsala. Continue until the sauce thickens slightly. Do not boil! Set aside until needed.
• 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.
• 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.
• 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.
• Pour about 1/3 cup of batter into pan, cook till golden on both sides.
• As they cook, place the pancakes on an ovenproof dish covered with foil in a warm oven. Serve with Butterscotch sauce and whipped cream.

BUTTERSCOTCH PANCAKES

Steps:

• In a medium saucepan, melt the butter over medium heat.
• Add the brown sugar and stir to combine.Bring to a boil then reduce to a slow and steady boil and continue cooking, stirring frequently, for 2-3 minutes.
• Carefully add the heavy cream and salt. Stir to combine. Bring mixture back to a slow boil. While stirring, cook another 3-4 minutes.
• Remove from heat and stir in vanilla extract and Scotch, if using.
• Set aside and allow to cool. Sauce will thicken as it cools.
• In a large bowl, stir together the flour, baking powder, baking soda and salt. Set aside.
• In a medium bowl, whisk together the eggs, buttermilk, homemade butterscotch sauce (recipe above) and melted butter.
• Add the wet mixture to the dry mixture and stir until incorporated. Do not overmix. The batter will still be slightly lumpy.
• Heat a griddle or skillet over medium heat. Coat generously with butter, then ladle ⅓ cup batter onto griddle for each pancake.
• Cook until the edges are golden and bubbles form and pop on the surface, about 2-3 minutes. Flip and continue cooking, about 2-3 minutes longer.

OATMEAL SCOTCHIE PANCAKES

Steps:

• Combine flour, oats, brown sugar, baking powder, baking soda, cinnamon, and salt in a large bowl.
• Mix buttermilk, butter, egg, and vanilla extract together in a bowl. Add to flour mixture; stir until just combined. Fold butterscotch chips into batter; allow to rest 5 minutes.
• Heat a large nonstick skillet over medium-low heat; coat with cooking spray. Pour in 1/3 cup batter; spread with the back of a spoon into a circle just over 1/4-inch thick. Cook until edges are set; 2 to 3 minutes. Flip and cook 1 to 2 minutes more.

BUTTERSCOTCH PANCAKES

Steps:

• To prepare butterscotch sauce: Melt butter in small saucepan until turns golden brown. Stir in sugar. Cook for 2 minutes stirring constantly.
• Reduce heat and blend in cream. Continue until sauce thickens slightly - do not boil. Set aside.
• To prepare pancakes: Sift flour and baking powder together into bowl. Stir in sugar. Make well in centre.
• In a separate bowl combine milk, egg, butter.
• Gradually whisk into dry ingredients until smooth - may be done in a blender.
• Allow to stand for 30 minutes.
• Heat small frying pan, add a little butter. Pour batter into pan and cook pancakes on both sides until golden.
• Keep pancakes warm in very low oven covered in foil.
• To serve stack 3 pancakes on a plate and pour butterscotch sauce over the top.

SCOTCH PANCAKES

Steps:

• Mix together flour, sugar, cream of tartar, and baking soda in a medium bowl. Add milk and eggs; stir until batter is the consistency of thick cream.
• Heat a nonstick skillet over medium-high heat. Drop batter by spoonfuls into the hot skillet and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

SCOTCH PANCAKES

Steps:

• Add the dry ingredients to a mixing bowl. Beat the egg and milk into the mixture with a handheld or electric whisk. Heat a non-stick frying pan over a medium heat and add some oil.
• Spoon in a small ladleful of batter to make a pancake about 10cm across. Fry for about 1 min until the edges of the pancake are firm and bubbles have started to appear on the surface. Turn over and fry for another 30 secs till golden on both sides. Serve with your favourite toppings.

SCOTCH BUTTERSCOTCH SAUCE

Steps:

• In a medium saucepan, bring the sugar, cream, butter and corn syrup to a boil over medium heat stirring constantly.
• Lower heat and boil gently, stirring often, until sauce thickens and coats the back of a wooden spoon.
• Remove from heat and stir in whiskey and vanilla.
• Allow to cool slightly before serving.
• Can be refrigerated up to one week; warm gently before serving.

SCOTTISH PANCAKES WITH BUTTERSCOTCH SAUCE

Steps:

• Mix the oats and buttermilk and let sit overnight or for several hours.
• The next day, mix flour, sugar, salt and soda. Stir into the oat mixture.
• Lightly beat the oil, syrup, water and egg together and add to the flour/oat mixture.
• Fry on hot griddle on both sides until lightly brown.
• For Butterscotch Sauce:
• Put sugar, syrup and salt in sauce pan and stir until sugar is dissolved. Stir over medium heat and allow sauce to come to a boil. Boil for two minutes, stirring constantly.
• Remove from heat and add butter, stirring until melted. Then stir in cream. Serve warm over pancakes. Makes 2 1/2 cups of sauce.