Lattice pancakes with butterscotch saucePrint Recipe
- 2 large eggs
- 500ml (2 cups) milk
- 400g cake flour
- 30ml (2 tbsp) white sugar
- pinch salt
- Butterscotch sauce
- 400g sugar
- 100g butter
- 200ml fresh cream
- icing sugar, to dust
For the pancakes, whisk together the eggs and milk in a mixing bowl. In a separate bowl, combine the flour, sugar and salt, then gradually whisk the wet ingredients into the dry ingredients to make a smooth batter. Decant the batter into a squeezy bottle or piping bag.
Heat a 22cm non-stick pan over medium heat and grease well. Using swirly motions, pipe lacy designs into the pan – quickly, as the batter cooks fast. Flip the pancake over as soon as it is cooked on the one side. Fry on the other side, 1 minute. Repeat with the remaining batter.
For the butterscotch sauce, heat the sugar in a pan over medium heat until golden and lightly caramelised. Add the butter and swirl to melt. Add the cream and stir to combine. To make a thinner sauce, simply add more cream to reach the desired consistency.
Serve the pancakes piled high, drizzled with sauce and dusted with icing sugar.