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Pancakes with apricot and butterscotch sauce

Pancakes with apricot and butterscotch sauce is built on Baking Powder, Milk, and Vegetable Oil. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 tsp
• 5 tbsp
• 1 tsp

Method (preview)

1. 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.

2. 2

   Leave the mixture to rest for five minutes.

3. 3

   Heat the oil in a pancake pan or small frying pan over a medium to high heat, then add the batter in ladlefuls.

4. 4

   Cook for two minutes, flip or turn with a fish slice and cook on the other side for another 1-2 minutes.

5. 5

   Repeat with the rest of the mixture.

6. 6

   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.

7. 7

   Add the apricots to the pan and cook for another minute, then add the cream and lower the heat.

8. 8

   Add the rest of the butter a little at a time, stirring continuously.

9. 9

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