Arctic pancakes with a butterscotch sauce

serves 2

preparation time:
15 minutes

cooking time:
5 minutes

ingredients

10g (1⅓ oz) butter
25g (1 oz) soft light brown sugar
10g(⅓ oz) granulated sugar
40g (1½ oz) golden syrup
30ml (1fl oz) cream
200g (7oz) The Co-operative soft scoop vanilla ice cream
2 pancakes (use our 'basic pancake batter' recipe below)

basic batter mix (makes approx. 6 pancakes)
50g (1¾ oz) The Co-operative plain flour
1 egg
100ml (3½ fl oz) semi-skimmed milk, mixed with 25ml (1fl oz) water

method

For the pancakes, sift the flour into a mixing bowl. Make a well in the centre and add the egg.

Gradually draw in the flour with a wooden spoon or whisk, adding a little of the milk mixture at a time, beating until you have a smooth batter. Pour into a jug.

To make the butterscotch sauce: place butter, soft light brown sugar, granulated sugar, golden syrup and 30ml cream in a saucepan. Heat gently until butter has melted and sugar has dissolved, then continue to heat gently for a further 3–4 minutes.

Scoop 200g (7 oz) of vanilla ice cream and place down the centre of 2 pancakes. Fold each pancake over to enclose and serve with warm butterscotch sauce.

This recipe has one or more red traffic lights. It's fine to eat occasionally or as a treat.