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Lattice pancakes with butterscotch sauce

Lattice pancakes with butterscotch sauce

Print Recipe
Serves: 18 – 20 Time: 30 mins


  • Pancakes
  • 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.

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