Classic Pancakes with Butterscotch
I don’t know what led us to make pancakes in time for dinner, but we did, and they were delicious. While Sona was making them, I got a craving for some butterscotch. And thus, this delicious creation came about.
- 2 cups self raising flour
- 2 cups soy milk
- 1 egg replacer (1 tsp ‘no-egg’ + 1 tbs water)
- 2 tbs sugar
- 1 tsp salt
- 1 tbs oil
- fruit to garnish (strawberries, blueberries, bananas)
- Large mixing bowl (4 cup capacity)
- Mixing spoon or whisk
- Heavy-based non-stick pan (if you’re not using non stick you’ll need to add a teaspoon of oil to the pan before each pancake to prevent sticking)
- Lid for the frying pan (preferably made of glass)
- Plastic spatula
- Large container with lid (to keep pancakes hot while you’re making the rest)
- In a large bowl prepare the egg-replacer by mixing the powder and the water vigorously until smooth. To the egg-replacer add the soy milk, flour, sugar, salt and oil stir to combine. Don’t stir for too long or too vigorously – if the batter is too smooth it won’t be able to hold air meaning the pancake won’t be fluffy.
- Leave the batter to sit for 5-10 minutes.
- Place the pan on the stove at medium heat and allow to heat up. Test the heat by dropping a teaspoonful of the batter into the pan, if it starts to cook almost immediately then the pan is hot enough.
- Using a ladle (or your preferred pancake-pouring implement) pour a portion of the batter into the pan and cover with the lid. Once bubbles form and stay (this depends on the size and thickness of your pancake) flip the pancake using a spatula and cover again. Pancakes are ready when if pressed in the centre they spring back quickly (raw pancake batter doesn’t spring back). Put ready pancakes into your container and cover with lid. Continue this way until the batter is finished.
- Serve with your choice of fruits and sauces.
- 1/2 cup (125g) Nuttelex (or any vegan butter)
- 1 cup (150g) soft brown sugar
- 1 cup (250mL) soy milk
- 1/4 cup non-dairy creamer (optional)
- 2 tsp vanilla
- 1/2 tsp salt
- Large saucepan
- Heatproof container or jar
- In a medium saucepan melt the Nuttelex. Once the Nuttelex is liquid add the brown sugar, soy milk, vanilla, salt and creamer (if using).
- Bring the mixture to the boil, whisking constantly to ensure that nothing sticks to the bottom of the pan. Once the mixture starts to bubble, turn the heat down slightly and simmer for 5-10 minutes, whisking constantly, until the mixture has reduced by half.
- Pour the butterscotch sauce into a heatproof container or jar. Serve immediately or refrigerate for later.