Thick Pancakes with Pecan Butterscotch Sauce

Serves 4


Ingredients:

1½ cup (185g) self-raising flour
½ tsp baking powder
2 tbsp caster sugar
2 eggs, lightly beaten
1¼ cup (315ml) milk
240g frozen blackberries, thawed
30g butter

Sauce:
20g butter
½ cup (115g) firmly packed soft brown sugar
½ cup (125ml) cream
2 tbsp chopped pecans


Method:

• 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.
• Heat a frying pan and lightly grease with some of the butter. Pour ¼ cup (60ml) 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.
• 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.
• Place two pancakes on each serving plate and generously drizzle with the sauce. Serve with ice cream.

Nutrition per serve:
Protein 12g;
Fat 33;
Carbohydrate 82g;
Dietary Fibre 3g;
Cholesterol 175mg;
2789 kj (666 cal)

Note: Cook the panckes 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.