Highland pancakes

Yield: 2 servings

Measure Ingredient
2 tablespoons Rolled oats
115 grams Self-raising flour
1 pinch Salt
1 \N Egg
150 millilitres Milk; about
\N \N Sunflower oil; for frying
115 grams Unsalted butter
85 grams Light muscovado sugar
150 millilitres Double cream
1 \N Miniature bottle Drambuie
225 grams Raspberries
2 \N Bananas
\N \N Icing sugar; to taste and for
\N \N ; dusting
1 \N Lemon
1 small Bunc fresh mint

1 Heat a heavy-based frying pan and add the oats. Cook for a minute or two until toasted, tossing occasionally, tip out on to a plate and leave to cool a little.

2 Sieve the flour and salt into a bowl and make a well in the centre. Break in the eggs, pour in the milk and whisk to a thick batter. Stir in the toasted rolled oats.

3 Cook the pancake for a minute or so, flip over and cook for another 30 seconds or until lightly golden. Add to a plate and cover with a square of parchment paper to prevent sticking. Keep warm by wrapping in a tea towel.

4 Repeat this process until you have eight pancakes in total, lightly oiling the pan in between pancakes.

5 For the Butterscotch Sauce: Melt 85g/3oz butter in a small pan. Add the muscovado sugar and stir for two minutes until dissolved.

6 Add the cream and Drambuie. Simmer the sauce, reduce and cook for 2-3 minutes until thick and toffee-like.

7 For the Raspberry Coulis: Put 115g/4oz raspberries in a processor. Add a squeeze of lemon and enough icing sugar to sweeten. Puree and then sieve to remove the seeds. Pour into a jug and let down with water if necessary.

8 Set aside. Heat a wok or saute pan. Peel and slice the bananas and add the remaining butter to the pan. tip in the bananas. Sprinkle over the icing sugar and add a squeeze of lemon juice.

9 Saute over a fairly high heat for a few minutes until lightly caramelised. Tip the bananas into the butterscotch sauce, stirring gently to combine. Cook for 30 seconds or so and take off the heat.

10 Put a pancake on a plate and spoon on the banana mix. Add a pancake and smear with toffee sauce and sprinkle over a handful of raspberries, reserving some for decorating.

11 Continue to layer in this way until all the ingredients are used up, finishing with a pancake and a smear of toffee sauce. Decorate with the reserved raspberries and add a dusting of icing sugar. Place a mint sprig on top.

12 Drizzle some raspberry coulis around the edge of the plate and spoon some of the remaining butterscotch sauce around the pancake stack. Serve at once.

Converted by MC_Buster.

Recipe by: Anything You Can Cook Converted by MM_Buster v2.0l.

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