Fast Desserts Recipes - Thick Pancakes with Pecan Butterscotch Sauce

Ingredients

• 1 1/2 cups (185 g) self-raising flour

• 1/2 teaspoon baking powder

• 2 tablespoons caster sugar

• 2 eggs, lightly beaten

• 1 1/4 cups (315 ml) milk

• 240 g frozen blackberries, thawed

• 30 g butter

Sauce

• 20 g butter

• 1/2 cup (115 g) firmly packed soft brown sugar

• 1/2 cup (125 ml) cream

• 2 tablespoons chopped pecans

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Method:

1. Sift the flour, baking powder and sugar into a large bowl and make a well in the centre. Add the combined egg and milk to the well and whisk to form a smooth batter. Fold in the blackberries.

2. Heat a frying pan and lightly grease with some of the butter. Pour 1/4 cup (60 ml) batter into the pan and cook the pancake for 1 minute, or until bubbles appear on the surface. Gently turn the pancake over and cook the other side. Transfer to a plate and keep warm. Repeat with the remaining batter, adding more butter as needed, to make seven more pancakes.

3. To make the sauce, place the butter, brown sugar and cream in a saucepan and stir over low heat for 4 minutes, or until the sugar has dissolved and the butter has melted. Stir in the chopped pecans.

4. Place two pancakes on each serving plate and generously drizzle with the sauce. Serve with ice cream.

Note: Cook the pancakes on a griddle or in a heavy-based frying pan. They need an even heat or they may burn before they are cooked through. When frying pancakes, wait until a few bubbles break through the top surface before turning them over.