Banana butterscotch pancakes

Name: Banana butterscotch pancakes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 150 g plain flour, sifted; 50 g Tate & Lyle FairTrade Golden Caster Sugar; ½ tsp bicarbonate of soda; 284 ml tub buttermilk; 1 egg, beaten; 1 Unsalted butter, for frying

Perfect, fluffy pancakes with butterscotch and banana to hit the sweet spot.

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Serves4
CourseDessert
Prepare10 mins
Cook25 mins
Total time35 mins
Plussitting

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150g plain flour, sifted
50g Tate & Lyle FairTrade Golden Caster Sugar
½ tsp bicarbonate of soda
284ml tub buttermilk
1 egg, beaten
1 Unsalted butter, for frying

FOR THE BUTTERSCOTCH SAUCE

75g unsalted butter
75g Tate & Lyle FairTrade Golden Caster Sugar
100ml double cream, plus extra to serve
½ tsp vanilla bean paste
¼ tsp flaky sea salt

Mix the flour, sugar and bicarbonate of soda in a mixing bowl with a pinch of salt. Make a well in the centre and pour in the buttermilk and egg, whisk together until smooth, then set aside for 30 minutes.
For the butterscotch sauce, melt the butter in a small saucepan over a medium heat, then add the sugar and allow to dissolve. Simmer for 4-5 minutes, stirring regularly, until golden. Take off the heat and stir in the cream, vanilla and salt.
Heat a large frying pan over a medium-low heat. Melt a knob of butter, then add a small ladleful of the batter and spread to a circle roughly 12cm in diameter – cook 2-3 at once, if possible. Flip after 2-3 minutes when bubbles appear, then cook for another 2-3 minutes. Repeat to make about 8 pancakes. Stack onto plates, top with the banana and spoon over the warm butterscotch sauce. Serve with whipped cream too, if liked.