Description
Everyone’s favourite breakfast meets everyone’s favourite dessert.
Ingredients
- FOR THE BUTTERSCOTCH SAUCE:
- ½ cups Brown Sugar
- 13 tablespoons, 1-½ teaspoons, 1-¼ pinches Cream
- 1-⅞ ounces, weight Butter
- _____
- FOR THE PANCAKES:
- ½ cups Dried Seeded Dates, Chopped
- ½ cups Boiling Water
- ½ teaspoons Bicarbonate Of Soda
- 4-½ ounces, weight Butter, Softened
- 2 Tablespoons Castor Sugar
- 2 whole Eggs
- 1 cup Self Raising Flour
- ½ cups Buttermilk
Preparation
1. Prepare the butterscotch sauce: combine brown sugar, cream and butter in a small saucepan and stir over low heat till combined. Leave on a low simmer whilst preparing the pancakes.
2. Combine dates, water and soda in a bowl. Allow to stand for 5 minutes.
3. In a blender or food processor, blend date mixture with butter and sugar on high till pureed. Blend in eggs one at a time on high. Add flour and buttermilk, blend on low speed till just combined.
4. Spray a fry pan with cooking spray and heat over medium heat. Pour in batter in 1/4 cup quantities. Cook till bubbles form on top, then flip and cook the other side.
5. Serve pancakes with a scoop of vanilla ice cream and top with warm butterscotch sauce.
