- 30g/1oz butter
- 1 tbsp brown sugar
- 100g/3½oz apricots, halved and stones removed
- 6½ tbsp double cream
- 5 tbsp self-raising flour
- 1 free-range egg
- 50ml/1¾fl oz milk
- vegetable oil
- Heat the butter and sugar together in a saucepan over a medium heat.
- Add the apricot halves and cook until caramelised, the sugar and apricots will turn darker in colour.
- Add the cream and stir until the sauce thickens slightly.
- Place the flour and egg into a bowl and whisk together. Whisk in the milk to create a smooth runny batter. Add more milk if needed.
- Heat the oil in a medium sized non-stick frying pan over a high heat. Add a spoonful of the batter to the pan and cook for one minute, until the base is golden brown, then turn over. Repeat three more times.
- Place one pancake into the centre of a serving plate and top with the caramelised apricots. Repeat with another pancake and apricots until you have two layers of each, finishing with a pancake. Drizzle with the butterscotch sauce.