the perfect butterscotch sauce for the perfect pancakes =D!
all we're missing is ice cream =D
yum..
anywhos, i've never been able to make pan cakes till i started working at littlestar!
all i did was pour and flip.. pour n flip.. and they all end up as crepes!
or just butt ugly.. but i know a tiny trick on how to make the perfect pancakes now =D
pour and wait! (on low heat)
til you see bubbles! (means its cooking through)
then flip!!
lol... i always pre-maturely flip it.. then it goes EVERYWHERE!
and for awesome butterscotch sauce..
(i didnt use a recipe to make my one, but heres one from the net..)
ohhh butterscotch.. oh how i love thee..
Ingredients (serves 4)
- 160ml (2/3 cup) thin cream
- 155g (3/4 cup, firmly packed) brown sugar
- 50g (2 1/2 tbs) butter, cubed
- 2 tsp vanilla essence
Method
- Place the cream, sugar, butter and vanilla essence in a medium heavy-based saucepan, stir over medium heat for 5 minutes or until well combined.
- Increase heat to high and bring to the boil. Reduce heat to low and simmer, uncovered, stirring often, for 5 minutes or until the sauce thickens slightly. Remove the pan from the heat. Set aside for 2 hours or until cooled to room temperature. Serve at room temperature.
