115 g Self-raising flour
1 pn Salt
1 Egg
150 ml Buttermilk
Sunflower oil for cooking
150 g Unsalted butter
115 g Light muscovado sugar
200 ml Double cream
2 Ripe bananas
1 lg Lime; halved with pips
; removed
115 g Blueberries
Icing sugar for decoration
Vanilla ice cream for
-serving
1 Heat a large flat griddle. Sieve the flour and salt into a bowl and
make a well in the centre.
2 Break in the egg, pour in the buttermilk and whisk to a smooth
batter.
3 Smear some oil onto the hot griddle pan and ladle in small amounts
of batter to make pancakes 3″/7.5cm in diameter. Make three pancakes.
4 Cook the pancakes for a minute or so until bubbles start to appear,
then flip over and cook for another minute until lightly golden.
5 Transfer to a plate and cover with a square of parchment paper to
prevent sticking.
6 For the butterscotch sauce: Melt 115g/4oz butter in a heavy based
pan. Add the muscovado sugar and stir for a few minutes until
dissolved.
7 Pour in 3/4 double cream and bring the sauce to a simmer. Reduce
the heat and cook for 2-3 minutes until thickened and toffee like.
8 Heat a wok or a saute pan. Peel and slice the bananas. Add the
remaining 25g/1oz butter to the pan and add the bananas and a squeeze
of lime juice.
9 Saute over a fairly high heat until the bananas are slightly
caramelised.
10 Add about 1/3 butterscotch sauce to the bananas, stirring gently to
combine, then remove from the heat.
11 Place a pancake on the plate and spoon over some of the banana
mixture.
12 Add a sprinkling of blueberries and then a spoonful of butterscotch
sauce. Continue to layer in this way until all the ingredients are
used up.
13 Sprinkle the plate with a few blueberries and some icing sugar,
drizzle the rest of the cream around the plate and serve with a scoop
of vanilla ice cream.
Yields
2 servings