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Archive of BBC Food Recipes

Pancakes with apricot and butterscotch sauce

Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
Dietary Vegetarian
From Ready Steady Cook

Method


  1. For the pancakes, place the plain flour, baking powder and eggs into a large bowl and whisk to combine, then gradually add the milk. Leave the mixture to rest for five minutes.

  2. Heat the oil in a pancake pan or small frying pan over a medium to high heat, then add the batter in ladlefuls. Cook for two minutes, flip or turn with a fish slice and cook on the other side for another 1-2 minutes. Repeat with the rest of the mixture.

  3. For the apricot and butterscotch sauce, place the sugar and 25g/1oz butter in a saucepan and cook over a high heat until the mixture turns amber-coloured.

  4. Add the apricots to the pan and cook for another minute, then add the cream and lower the heat. Add the rest of the butter a little at a time, stirring continuously.

  5. To serve, place a pile of pancakes onto a serving plate and drizzle over the sauce and extra cream if desired.

Ingredients

For the pancakes

  • 225g/8oz plain flour
  • 1 tsp baking powder
  • 2 free-range eggs
  • 5 tbsp milk
  • 1 tsp vegetable oil

For the apricot and butterscotch sauce

  • 75g/2½oz sugar
  • 75g/2½oz butter
  • 75g/3oz dried apricots
  • 50ml/2fl oz double cream, plus extra, to serve

Shopping List

Pancakes with apricot and butterscotch sauce

Tins, packets and jars

Cooking ingredients

Dairy, eggs and chilled


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