FOR THE PANCAKE BATTER
250 g Plain flour; sifted (8oz)
2 ts Baking powder
1 md Size egg; beaten
300 ml Milk; ( 1/2 pint)
1 tb Vegetable oil
———————FOR THE BOURBON FUDGE SAUCE———————
125 g Caster sugar; (4oz)
1 142 millilit double cream
125 g Unsalted butter; cut into
-small
; pieces (4oz)
125 ml Bourbon; (4fl oz)
To prepare the pancakes, place the flour and baking powder into a
mixing bowl. Gradually add the beaten egg and milk. Beat the batter
until smooth. Allow the batter to stand for 30 minutes.
To prepare the sauce, place the sugar into a small saucepan over a
moderate heat and allow the sugar to caramelise. Pour in the cream
gradually and reduce the heat, add the butter, stir constantly to
ensure each piece of butter is incorporated into the sauce. Add the
bourbon to taste.
Heat the oil in a frying pan over a moderate heat, when the oil is
hot pour a little of the batter into the pan to make a pancake
approximately 5cm (2 inch) in diameter. Cook the pancake for 1 minute
on each side. It should be possible to cook 2-3 pancakes at one time.
Keep the pancakes warm by covering them with kitchen foil. Re-oil the
frying pan between each batch of pancakes.
Serve the pancakes in stacks with warm bourbon fudge sauce and your
favourite ice cream.
Notes Alternatively Scotch pancakes could be used instead of making
pancakes.
Yields
10 servings