BLUEBERRY PANCAKES WITH A SALTED BUTTER SCOTCH PECAN SAUCE
- 2 Large eggs
- 30g caster sugar
- ½ teaspoon baking powder
- 110g plain flour
- Approx.120mls milk
- 55g blueberries
- Butter or sunflower oil for cooking
For the sauce:
- 110g soft brown sugar
- 55g salted butter
- 200mls double cream
- 55g pecans or walnuts Extra
- blueberries to serve
- Vanilla ice cream to serve optional
To make the sauce place a small heavy pan over the heat add the sugar, butter and cream and whisk until heated through. Stir in the nuts and set to one side.
Sift the flour and baking powder into a bowl stir in the sugar. In a separate bowl or jug mix together the eggs and milk, then add to the flour mix to make a smooth batter. Briefly fold through the blueberries.
Heat a little oil or butter in a large non-stick frying pan and spoon the mixture allowing it to spread to about 8cm in diameter, fry the mixture in batches of three. Reduce the heat and cook for about approx 1 ½ minutes until small bubbles appear on the surface then carefully flip over and cook for a further minute or two until golden. Flip onto a plate and keep warm in a low oven while you cook the rest. Serve piled up drizzled with sauce. Serve with extra blueberries and ice cream.