- 150g/5½ oz self raising flour
- 2 free-range eggs, beaten
- ½ tsp baking powder
- 4 tbsp melted butter
- 50ml/2fl oz full-fat milk
- 50g/2oz raisins
- 2 tbsp vegetable oil
- 25g/1oz butter
- 4 kumquats, sliced
- 50g/1¾oz caster sugar
- 2 kumquats, juice only
- 5 tbsp double cream
- Sieve the flour and baking powder into a large bowl. Add the eggs, the melted butter and the milk and mix together. Stir in the raisins.
- Heat the oil in a large non-stick frying pan and spoon in the pancake mixture. Cook for two minutes then turn over and cook for another minute.
- For the butterscotch sauce, melt the butter in a small pan then add the kumquats and sugar.
- Cook for four minutes then add the kumquat juice. Finish by adding the cream.
- Serve the pancakes in a stack and drizzle the sauce over the top.