Velvet Pancakes with Butterscotch Sauce


110g plain flour

4 large eggs, beaten

275ml milk/single cream

Pinch of salt

Melted butter

4 tbsp golden syrup

100g butter

Ice cream to serve

 Velvet Pancakes


Mix together the flour, eggs, milk/cream and salt in a bowl then beat with a whisk until bubbly and smooth. Set aside for 2 hours.


Ladle a little of the mixture into a heated frying pan coated with a little of the melted butter and tilt the pan so that the mix covers the base to form a pancake. Cook for a few minutes then toss the pancake to cook on both sides and set aside on a plate.

Repeat until all the batter is used.


Heat the golden syrup and butter until boiling and then pour over the pancakes.

Serve with scoops of vanilla ice cream.


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