Banana Butterscotch Pancakes Recipe | Waitrose & Partners (2024)

Perfect, fluffy pancakes with butterscotch and banana to hit the sweet spot.

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Serves4
CourseDessert
Prepare10 mins
Cook25 mins
Total time35 mins
Plussitting

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Ingredients

150g plain flour, sifted
50g Tate & Lyle FairTrade Golden Caster Sugar
½ tsp bicarbonate of soda
284ml tub buttermilk
1 egg, beaten
1 Unsalted butter, for frying

FOR THE BUTTERSCOTCH SAUCE

75g unsalted butter
75g Tate & Lyle FairTrade Golden Caster Sugar
100ml double cream, plus extra to serve
½ tsp vanilla bean paste
¼ tsp flaky sea salt

Method

Mix the flour, sugar and bicarbonate of soda in a mixing bowl with a pinch of salt. Make a well in the centre and pour in the buttermilk and egg, whisk together until smooth, then set aside for 30 minutes.
For the butterscotch sauce, melt the butter in a small saucepan over a medium heat, then add the sugar and allow to dissolve. Simmer for 4-5 minutes, stirring regularly, until golden. Take off the heat and stir in the cream, vanilla and salt.
Heat a large frying pan over a medium-low heat. Melt a knob of butter, then add a small ladleful of the batter and spread to a circle roughly 12cm in diameter – cook 2-3 at once, if possible. Flip after 2-3 minutes when bubbles appear, then cook for another 2-3 minutes. Repeat to make about 8 pancakes. Stack onto plates, top with the banana and spoon over the warm butterscotch sauce. Serve with whipped cream too, if liked.

Cook’s tip

Don’t worry if the butter and sugar look separated as they melt and simmer, as the sauce will come together when you add the cream.

Nutritional

Typical values per serving when made using specific products in recipe

Energy	2,679kJ/ 641kcals
Fat	35.9g
Saturated Fat	22g
Carbohydrates	70g
Sugars	42g
Fibre	1.8g
Protein	8.7g
Salt	0.8g

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Item price

85p

Price per unit

56.7p/kg

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