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Recipe: Blueberry Pancakes with Dark Salted Caramel Butterscotch Sauce

For god-fearing, religiously observant Christian folk of yore, Shrove Tuesday was the last opportunity to use up rich food items such as eggs, milk & sugar before the season of Lent; a period of fasting and abstinence in the lead up to Easter.

Nowadays, as with a lot of old, religious traditions, Shrove Tuesday has been co-opted, relabeled and made more accessible by the ever-growing secular and religiously diverse portion of our society. As with Easter, Halloween & Christmas, Shrove Tuesday has shifted away from its old traditions; becoming a day of celebrating and eating pancakes. A day in current times more commonly referred to as Pancake Day.

Following is a recipe for Blueberry Pancakes, an adaptation of a Gordon Ramsay recipe, as well as a dark salted caramel butterscotch sauce. A fantastic way to celebrate this day of pancakes.

Blueberry Pancakes with Dark Salted Caramel Butterscotch Sauce

Blueberry Pancakes
(Adapted from Gordon Ramsay’s Scotch Pancakes)

Ingredients

200g plain flour
2 tsp baking powder
2 tbsp castor sugar
pinch of fine sea salt
160ml buttermilk
100ml cold water
4 large eggs, beaten
a punnet of blueberries or equivalent quality of frozen blueberries (defrosted)
Butter or oil for frying

Method

  1. Sift the flour, baking powder, sugar & salt into a large mixing bowl.
  2. Mix the buttermilk, water & eggs in a separate container.
  3. Add the liquid ingredients to the dry ingredients and stir until just combined.
  4. Allow pancake batter to rest for 10 mins.
  5. Heat up a frying pan to medium-low heat and add just enough butter or oil to just coat the bottom of the pan.
  6. Add a small ladle of batter to the pan and drop in a few blueberries on top of the batter.
  7. Cook until bubbles start to appear on the surface of the batter, then flip over to cook onto the other side.

Dark Salted Caramel Butterscotch Sauce
(Adapted from Stephanie Alexander’s Butterscotch Sauce from The Cook’s Companion)

Ingredients

3/4 cup sugar
1/4 cup of boiling water
50g unsalted butter
3/4 cup brown sugar
a few drops of vanilla
200ml cream
salt to taste

Method

  1. Dissolve sugar in a medium sized saucepan over low heat until it turns dark being careful not to burn the sugar.
    • Ensure that the boiling water is readied by the time the sugar turns golden brown for the next step.
  2. Once small wisps of smoke appear from the caramel, remove immediately from the heat and carefully pour in the boiling water.
  3. Stir the mixture until its smooth.
  4. Bring the saucepan back to the heat and add the butter and brown sugar.
  5. Once again, stir mixture until smooth & all the brown sugar has dissolved.
  6. Stir in the cream and drops of vanilla until incorporated.
  7. Add salt to taste.
    • See note below.
  8. Serve either whilst warm or allow to cool and place into a container and store in the fridge for up to a week.

Note

Regarding the amount of salt to use, this will vary depending on how dark the caramel is, as the salt not only works as a flavour enhancer but also mutes the bitter notes of the dark caramel.

In my instance I found that 1 1/2 tsp of Maldon salt flakes was required to sufficiently mute the bitter notes. If you’re using regular table salt, naturally a lot less will be required.

My advice would be to work in 1/4 tsp increments or pinches of salt until you’re satisfied with the final results.

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{ 26 comments… add one }
  • shez March 8, 2011, 11:21 am

    Dark salted caramel sauce sounds right up my alley :)

    I’ve recently heard Shrove Tuesday being referred to as “Fat Tuesday”. Not sure how or when this terminology came to be, but I sure do like the idea of a day of fat.

    • Simon March 8, 2011, 10:36 pm

      I didn’t know about Fat Tuesday until I did a little research for this post aka reading Wikipedia. Makes sense considering the richness of ingredients that are meant to be used up on the day :)

  • Lisa March 8, 2011, 11:27 am

    These look incredible. I had some awesome hotcakes on my recent Melbourne trip at Proud Mary that were served with spiced peaches and a Grand Marnier caramel that I have been wanting to recreate at home. This is a nice little reminder! :)

    • Simon March 8, 2011, 10:36 pm

      Look forward to the post :)

  • john@heneedsfood March 8, 2011, 11:34 am

    These look great. Forget tradition and religion, all I want now is these pancakes!
    john@heneedsfood recently posted..Bò 7 Món Thanh Tâm – CBD

  • Jo Chan Smith March 8, 2011, 1:05 pm

    This looks incredible! I’m melting like that scoop of ice cream-need pancakes now….
    Jo Chan Smith recently posted..Creamy Bacon and Sun-Dried Tomato Pasta Sauce

  • Gaby March 8, 2011, 1:34 pm

    I’d never heard that story before… nice excuse for pancake overindulgence! :) Pancakes + ice cream = heaven, even for a non believer.
    Gaby recently posted..Review- Pastabella 2

  • Betty @ The Hungry Girl March 8, 2011, 3:20 pm

    Any reason to indulge in pancakes is good enough for me! Your photos are gorgeous!
    Betty @ The Hungry Girl recently posted..Soffritto Restaurant- Newtown

  • Ms SK March 8, 2011, 10:26 pm

    This sounds like the perfect recipe for my friend’s “stove warming party”. I’ll skip the pancakes and just make the dark salted caramel butterscotch sauce…. mmmmmmm.

    • Simon March 8, 2011, 10:38 pm

      Great way to work the stove top whilst the oven is otherwise occupied. Perhaps with a sticky date pudding. Perhaps not :)

  • Demos March 8, 2011, 10:26 pm

    Pancakes look awesome. Now to get Gianna to make them for me is a different story.
    Demos recently posted..Greenhouse by Joost- Pop-up restaurant – Campbells Cove

  • Moya March 8, 2011, 10:27 pm

    I though salted caramel anything was pretty good but you’ve surely raised the stakes by making it dark and bitter, woohoo!
    Moya recently posted..For Those Who Like Variety

    • Simon March 8, 2011, 10:48 pm

      I’ve seen salt being added to sweet caramels. This was an experiment to see how it would work with a bitter one.

      I like the complexity of the flavour. A bit salty, a bit bitter and not overly sweet considering the amount of sugar that goes into it.

  • Lea March 9, 2011, 12:28 am

    Mhhh, that looks delicious.
    Beautiful photographs!
    Lea recently posted..Florentine Cookies

  • anh@anhsfoodblog.com March 9, 2011, 8:26 am

    I am not into the ‘fat tuesday’ but holy cow, who wouldn’t want those pancakes? And that sauce?

  • Tina@foodboozeshoes March 9, 2011, 10:04 am

    Yum! I made pancakes on Saturday, having no idea it was Shrove Tuesday coming up… I must have sensed it subconsciously… :) I wish I had blueberries and salted caramel sauce though…

    Do your first pancakes always not turn out well?
    Tina@foodboozeshoes recently posted..How bizarre- Argyle Bazar

    • Simon March 9, 2011, 1:58 pm

      Either only the first or at each time oil is applied thereafter. Even then it’s still fine. Just not as pretty.

  • thang@noodlies March 9, 2011, 1:34 pm

    love hot cakes, such great comfort food for me!
    thang@noodlies recently posted..Twelve Spices- Thai-Laos- Canley Heights

  • penny aka jeroxie March 9, 2011, 2:02 pm

    OMG… love the look of these pancakes. I don’t need pancake tuesday to have them
    penny aka jeroxie recently posted..SBS Food Journey 2011

  • what katie's baking March 21, 2011, 3:23 pm

    i’m sad that i didn’t even eat pancakes on pancake day.
    i wouldn’t think that blueberries and butterscotch would be a good combination, but these look delicious and i’m looking forward to trying this recipe.

    • Simon April 9, 2011, 9:25 pm

      Thanks for leaving a comment!

      I’m not sure that they would either but it worked for me. With or without, hope you enjoy the recipe if you do try it :)

  • Jo March 31, 2011, 10:23 pm

    Wow that just looks amazing, awesome recipe and my god that salted caramel sauce sounds divine!

    I will admit I’ve never tried the salted caramel before, but I wil lbe trying it now. :D

    Thanks for the ideas.
    Jo recently posted..Sauvignon Blanc

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