Scotch Pancakes with Banoffee Topping
- 10 oz. Heavy Whipping Cream
- 6 Tbsp Butter, diced
- 1/2 cup Brown Brown Sugar
- 1/2 - 1 tsp Sea Salt Flakes
- 3 cups All-Purpose Flour
- 5 tsps Baking Powder
- 2 Eggs
- 1/3 cup Sugar
- 1 1/2 cup Whole Milk
- 2 Tbsp Salted Butter, melted
- Fresh batch of pancakes (warming in the oven)
- Caramel Sauce
- 2-3 Bananas
- 2 Tbsp Shaved Chocolate
- 5 oz. Heavy Whipping Cream
- 1 5.3 oz. Box Walkers Shortbread Fingers
Toffee Sauce (can be made in advance)
- Put the cream, butter and sugar in a saucepan.
- Melt together, then boil, stirring, until toffee colored with a smooth texture.
- Add salt to taste.
- Sift together the flour and baking powder into a large bowl.
- In a separate medium bowl, whisk the eggs and sugar together until combined. Then whisk in the milk.
- Use a spoon to make an indent in the flour mixture, then pour in the wet ingredients while continuing to whisk.
- Pour in the melted butter and stir gently, until the butter is mixed into the batter. The batter needs to be runny so add a touch more milk if it is not.
- Heat a cast iron skillet over a medium heat. Coat the surface with a little butter, then ladle a quarter cup of batter onto the heated surface. Let cook until bubbles appear on the surface and the edges look golden brown in color. Flip the pancake and let it cook for another minute until lightly browned. Keep warm in an oven set to 200 degrees F.
To Assemble the Pancakes:
- Gently warm the toffee sauce.
- Whip the cream.
- Slice up the bananas.
- Crush the shortbread roughly with a rolling pin.
- Take the warm pancakes out of the oven and stack the serving size you desire on each plate.
- Add a spoon of whipped cream, a generous pour of toffee sauce and top with the chocolate shavings and shortbread crumbs.
Shortbread Fingers Shortbread FingersView