Scottish Pancakes With Butterscotch Sauce

Tracy Gimpel

By
@classymom

I got this recipe many years ago from my aunt. Hearty and very filling, these pancakes are my family's favorite breakfast. The butterscotch sauce is the richest syrup you can imagine. This original recipe is never enough for us, so I usually end up making either double or triple batches! Enjoy!


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Serves:

2-3

Prep:

20 Min

Cook:

5 Min

Ingredients

SCOTTISH PANCAKES

1 c
oatmeal, uncooked
3/4 c
buttermilk or soured milk
1 c
flour
1/2 tsp
salt
2 Tbsp
sugar
1 tsp
baking soda
1 Tbsp
cooking oil
2 Tbsp
maple syrup
1 1/2 c
cold water
1
egg, beaten

BUTTERSCOTCH SAUCE

1 c
brown sugar
1 c
maple syrup
1 tsp
salt
1/2 c
butter
1 c
half and half (light cream)

Directions Step-By-Step

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.

About this Recipe