Organic Ice-cream Pancakes and Butterscotch Sauce

Serves: 4 (2 each)

Ingredients

Suitable for vegetarians
Plain flour, 110g
Salt, large pinch
Egg, 1
Milk, 300ml
Sunflower oil, 2-3 teaspoons
Butter, 50g
Golden syrup, 2 tablespoons
Golden caster sugar, 50g
Vanilla ice-cream, About 8 scoops

Method

1. Sift the flour and salt into a large bowl. Add the egg and milk and beat with a wire whisk to make a smooth batter.
2. Add a few drops of oil to a small pancake pan or heavy-based frying pan. Pour in a thin stream of batter, tilting the pan so that the batter flows evenly across the surface. Cook over a medium heat until set, then flip over to cook the other side. Cook 8 small pancakes altogether keeping them in a warm place.
3. Make the sauce by gently heating the butter with the syrup and sugar until melted and smooth, but do not boil or it will turn to toffee!
4. Serve two pancakes per person, then top with scoops of ice-cream. Pour on butterscotch sauce and serve immediately.

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