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Butterscotch Pancakes

115 grams self-raising flour
1 pinch salt
1 egg
150 milliliters buttermilk
sunflower oil for cooking
150 grams unsalted butter
115 grams light muscovado sugar
200 milliliters double cream
2 ripe bananas
1 large lime, halved with pips removed
115 grams blueberries
icing sugar for decoration
vanilla ice cream for serving

Heat a large flat griddle. Sieve the flour and salt into a bowl
and make a well in the centre. Break in the egg, pour in the
buttermilk and whisk to a smooth batter. Smear some oil onto the
hot griddle pan and ladle in small amounts of batter to make pancakes
3"/7.5cm in diameter. Make three pancakes. Cook the pancakes for
a minute or so until bubbles start to appear, then flip over and
cook for another minute until lightly golden. Transfer to a plate
and cover with a square of parchment paper to prevent sticking.

Melt 115g/4oz butter in a heavy based pan. Add the muscovado sugar
and stir for a few minutes until dissolved. Pour in 3/4 double
cream and bring the sauce to a simmer. Reduce the heat and cook
for 2-3 minutes until thickened and toffee like. Heat a wok or a
saute pan. Peel and slice the bananas. Add the remaining 25g/1oz
butter to the pan and add the bananas and a squeeze of lime juice.
Saute over a fairly high heat until the bananas are slightly
caramelised. Add about 1/3 butterscotch sauce to the bananas,
stirring gently to combine, then remove from the heat.

Place a pancake on the plate and spoon over some of the banana
mixture. Add a sprinkling of blueberries and then a spoonful of
butterscotch sauce. Continue to layer in this way until all the
ingredients are used up. Sprinkle the plate with a few blueberries
and some icing sugar, drizzle the rest of the cream around the
plate and serve with a scoop of vanilla ice cream.


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