Best 4 Butterscotch Pancakes Recipes

GINGERBREAD PANCAKES WITH BUTTERSCOTCH APPLES

Steps:

• 1. Preheat the oven to 200°F. Melt the butter in a large skillet over medium heat. Add the apples and cook, stirring occasionally, until tender, about 10 minutes. Stir in the brown sugar, 2 tablespoons water, the lemon juice, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt. Cook until the mixture bubbles. Remove from the heat and stir in the vanilla; transfer to a serving dish and set aside.
• 2. Meanwhile, in a small bowl stir together the flour, granulated sugar, ginger, remaining 1 teaspoon cinnamon, the baking powder, and remaining 1/4 teaspoon salt in a small bowl. Combine 1/4 cup water, the egg, molasses, and 3 tablespoons oil in a glass measuring cup; add to the flour mixture and stir with a fork until the mixture is just combined but not smooth. Add additional water if necessary to reach the consistency of pancake batter.
• 3. Brush a nonstick skillet with a little oil; heat over medium-low heat. Add the gingerbread mixture to the skillet a generous tablespoonful at a time and spread to make a 2 1/2-inch round; cook until lightly browned, about 3 minutes. Turn and brown on the other side, 3 to 4 minutes. Repeat until all the batter has been used. Keep the pancakes warm in the oven until all have been cooked.
• 4. To serve, divide the pancakes among dessert plates and top each serving with some of the apples.

BUTTERSCOTCH PANCAKES

Steps:

• Prepare Sauce: Melt butter in a small saucepan over a medium heat, until begining to turn golden. Stir in sugar, cook sauce stirring constantly for 2 minutes.
• Reduce heat, blend in cream and marsala. Continue until the sauce thickens slightly. Do not boil! Set aside until needed.
• Pancakes: Sift the flour and baking soda together into a large bowl, stir in the sugar, make a well in the centre of the mixture.
• In a seperate bowl, combine the milk, egg and butter. Gradually whisk this into the dry ingredients until smooth. Allow to stand for 30 minutes.
• Heat a small frying pan or crepe pan over a medium heat. Add a little butter, rub over pan with a paper towel to remove excess.
• Pour about 1/3 cup of batter into pan, cook till golden on both sides.
• As they cook, place the pancakes on an ovenproof dish covered with foil in a warm oven. Serve with Butterscotch sauce and whipped cream.

BUTTERSCOTCH PUDDING PANCAKES

Steps:

• Mix pancake mix and pudding mix together in a bowl; add milk and eggs and stir until batter is smooth.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

SCOTTISH PANCAKES WITH BUTTERSCOTCH SAUCE

Steps:

• 1. Mix the oats and buttermilk and let sit overnight or for several hours.
• 2. The next day, mix flour, sugar, salt and soda. Stir into the oat mixture.
• 3. Lightly beat the oil, syrup, water and egg together and add to the flour/oat mixture.
• 4. Fry on hot griddle on both sides until lightly brown.
• 5. For Butterscotch Sauce:
• 6. Put sugar, syrup and salt in sauce pan and stir until sugar is dissolved. Stir over medium heat and allow sauce to come to a boil. Boil for two minutes, stirring constantly.
• 7. Remove from heat and add butter, stirring until melted. Then stir in cream. Serve warm over pancakes. Makes 2 1/2 cups of sauce.