Suitable for vegetarians Plain flour, 110g Salt, large pinch Egg, 1 Milk, 300ml Sunflower oil, 2-3 teaspoons Butter, 50g Golden syrup, 2 tablespoons Golden caster sugar, 50g Vanilla ice-cream, About 8 scoops
Method:
1. Sift the flour and salt into a large bowl. Add the egg and milk and beat with a wire whisk to make a smooth batter. 2. Add a few drops of oil to a small pancake pan or heavy-based frying pan. Pour in a thin stream of batter, tilting the pan so that the batter flows evenly across the surface. Cook over a medium heat until set, then flip over to cook the other side. Cook 8 small pancakes altogether keeping them in a warm place. 3. Make the sauce by gently heating the butter with the syrup and sugar until melted and smooth, but do not boil or it will turn to toffee! 4. Serve two pancakes per person, then top with scoops of ice-cream. Pour on butterscotch sauce and serve immediately.
Go to What to Buy for details about organic dairy products.
