Ingredients:
100g/4oz of light muscovado sugar
80 g/3 1/2oz unsalted butter, cubed
425ml double cream
1 1/2tbsp icing sugar, sifted
1tbsp brandy
2tsp Camp Chicory & Coffee Essence (from major supermarkets)
3tbsp chopped and toasted walnuts
12 pancakes, cooled
Method:
Put the muscovado sugar, butter and 125ml cream in a pan over a medium-low heat. Stir to dissolve the sugar, then increase the heat to medium. Cook, without stirring, for 3-4 minutes. Set aside to cool slightly.
Whip the rest of the cream. Fold in the icing sugar, essence, brandy and 2tbsp walnuts. Take a pancake and spread a quarter with a dessertspoon of the cream mixture. Fold in half, then half again to enclose the filling. Repeat with the remaining pancakes and cream. Put 2 pancakes on each plate, sprinkle with the remaining nuts and drizzle with the warm butterscotch sauce.
Basic Batter for Pancake:
110g/4oz plain/cream flour
2 eggs
300ml / 1/2 pt of milk
Sieve the flour into a bowl. Add the eggs and milk then beat until smooth and leave it for 10 minutes.
Heat oil in a pan and add enough batter to cover the pan. When one side is cooked, turn it over and keep it warm.
Enjoy!
