While typically eaten for breakfast or in a small portion for pudding, everybody knows that pancakes are delicious anytime. Especially this recipe for American-style banana butterscotch pancakes.
This indulgent dish features the American-style thick pancakes rather then the thin version that are more like crepes. Think fluffy, high, spongy, when your fork cuts through them down to the plate, with the butterscotch sauce drizzled over it. Serve them in a stack for authenticity.
Buttermilk adds moistness, tenderness and flavour, and lightens your batter. If you don’t have buttermilk, you can substitute it using lemon juice or white vinegar added to full-fat milk. Another option is to use yoghurt or sour cream thinned with milk. Use 2 tablespoons of freshly squeezed lemon juice or white vinegar to 1 cup of regular milk.
American-style butterscotch banana pancakes
Cook’s tip for this recipe: Don’t worry if the butter and sugar look separated as they melt and simmer. The sauce will come together when you add the cream.
Ingredients
- 150 g plain flour sifted
- 50 g golden caster sugar
- ½ tsp bicarbonate of soda
- 284 ml tub buttermilk
- 1 egg (beaten)
- Unsalted butter (for frying)
- 2 small bananas (sliced)
Butterscotch sauce
- 75 g unsalted butter
- 75 g golden caster sugar
- 100 ml double cream (plus extra to serve)
- ½ tsp vanilla bean paste
- ¼ tsp flaky sea salt
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- Ricotta pancakes with poached cherries
- Toffee apple pancakes with vanilla ice cream
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