15 Nov Pancakes With Irish Black Butter
Ingredients for 12 pancakes
100g Caster Sugar
200g Self Raising Flour
2 Medium Eggs ( beaten with a teaspoon of the Irish Black Butter)
splash of milk to achieve a batter that drops off a spoon
Melted butter & vegetable oil to cook with.
Place the sugar and flour into a large bowl and combine, add the egg and Irish Black Butter mix then slowly add enough milk to achieve a thickish batter. As this recipe contains self raising flour allow to rest for 20 minutes then use straight away.
Heat a large skillet or flat frying pan and brush with a little of the butter/oil mix. Place 3-4 tablespoons of mix in the pan keeping a space between them, cook until risen and golden (bubbles will appear on the surface) then flip over and cook the other side. Repeat until all the mix has been used.
Can be accompanied with a Butterscotch Sauce:- slowly dissolve 150g caster sugar in a pan over a medium heat until it runs clear, raise the heat and allow to colour until a deep golden, reduce the heat and add 50ml single cream and 25g salted butter, stir well and raise the heat a little until you have a shiny smooth sauce, flavour with a little vanilla essence.