Best 5 Scottish Pancakes With Butterscotch Sauce Recipes

SCOTTISH PANCAKES WITH BUTTERSCOTCH SAUCE

Steps:

• 1. Mix the oats and buttermilk and let sit overnight or for several hours.
• 2. The next day, mix flour, sugar, salt and soda. Stir into the oat mixture.
• 3. Lightly beat the oil, syrup, water and egg together and add to the flour/oat mixture.
• 4. Fry on hot griddle on both sides until lightly brown.
• 5. For Butterscotch Sauce:
• 6. Put sugar, syrup and salt in sauce pan and stir until sugar is dissolved. Stir over medium heat and allow sauce to come to a boil. Boil for two minutes, stirring constantly.
• 7. Remove from heat and add butter, stirring until melted. Then stir in cream. Serve warm over pancakes. Makes 2 1/2 cups of sauce.

SCOTCH BUTTERSCOTCH SAUCE

Steps:

• In a medium saucepan, bring the sugar, cream, butter and corn syrup to a boil over medium heat stirring constantly.
• Lower heat and boil gently, stirring often, until sauce thickens and coats the back of a wooden spoon.
• Remove from heat and stir in whiskey and vanilla.
• Allow to cool slightly before serving.
• Can be refrigerated up to one week; warm gently before serving.

OATMEAL SCOTCHIE PANCAKES

Steps:

• Combine flour, oats, brown sugar, baking powder, baking soda, cinnamon, and salt in a large bowl.
• Mix buttermilk, butter, egg, and vanilla extract together in a bowl. Add to flour mixture; stir until just combined. Fold butterscotch chips into batter; allow to rest 5 minutes.
• Heat a large nonstick skillet over medium-low heat; coat with cooking spray. Pour in 1/3 cup batter; spread with the back of a spoon into a circle just over 1/4-inch thick. Cook until edges are set; 2 to 3 minutes. Flip and cook 1 to 2 minutes more.

PUMPKIN PANCAKES WITH SALTED PECAN BUTTERSCOTCH

Steps:

• Put the pumpkin or squash in a large heatproof bowl, add 1 tbsp water, cover with cling film and microwave on High for 5-8 mins or until really soft - different types will take a varying amount of time. Drain the pumpkin well and cool completely. If you want to eat the pancakes for breakfast, this step is best done the night before.
• Once cool, put the pumpkin in a food processer with the remaining pancake ingredients and add a good pinch of salt. Blend until everything is well combined to a smooth, thick batter (alternatively, mash the pumpkin well, then whisk in the remaining ingredients). Transfer to a jug or piping bag and set aside while you make the butterscotch sauce.
• Toast the pecans in a saucepan for 1-2 mins until a shade darker. Tip out and set aside. Add the butter, sugar, salt and cream to the pan. Bring to a simmer, then bubble gently for a few mins until you have a shiny sauce. Stir in the pecans and set aside to cool a little.
• Heat a knob of butter and a drizzle of oil in a large frying pan. Heat oven to 140C/120C fan/gas 1, to keep the pancakes warm while you cook them in batches - have a baking tray to hand. When the butter is foaming, swirl it around the pan, then pour tennis-ball-sized amounts of batter into the pan - they will spread a little as they cook, so leave some space between each pancake and don't overcrowd the pan. Cook over a low-medium heat. Don't touch the pancakes until you see a few bubbles appear on the surface - have a look underneath and, if the pancakes are golden, flip them over and cook for another 2 mins on the other side. Transfer the cooked pancakes to the baking tray and keep warm in the oven while you continue cooking.
• Once cooked, pile the pancakes onto plates, top with ice cream, yogurt or crème fraîche, and pour over the salted pecan butterscotch sauce.

SCOTCH PANCAKES

Steps:

• Mix together flour, sugar, cream of tartar, and baking soda in a medium bowl. Add milk and eggs; stir until batter is the consistency of thick cream.
• Heat a nonstick skillet over medium-high heat. Drop batter by spoonfuls into the hot skillet and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.