Butterscotch Pancakes - cooking recipe

Ingredients

Butterscotch Sauce
60 g butter
1/2 cup well packed brown sugar
1/3 cup thickened cream
1 tablespoon marsala (optional)
Pancakes
1 cup self raising flour
2 teaspoons baking powder
1/2 cup brown sugar
1 1/4 cups milk
1 egg
15 g butter, melted
butter, extra for cooking
whipped cream, for serving

Preparation

Prepare Sauce: Melt butter in a small saucepan over a medium heat, until begining to turn golden. Stir in sugar, cook sauce stirring constantly for 2 minutes.
Reduce heat, blend in cream and marsala. Continue until the sauce thickens slightly. Do not boil! Set aside until needed.
Pancakes: Sift the flour and baking soda together into a large bowl, stir in the sugar, make a well in the centre of the mixture.
In a seperate bowl, combine the milk, egg and butter. Gradually whisk this into the dry ingredients until smooth. Allow to stand for 30 minutes.
Heat a small frying pan or crepe pan over a medium heat. Add a little butter, rub over pan with a paper towel to remove excess.
Pour about 1/3 cup of batter into pan, cook till golden on both sides.
As they cook, place the pancakes on an ovenproof dish covered with foil in a warm oven. Serve with Butterscotch sauce and whipped cream.