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Muesli pancakes with butterscotch & mango sauce

Muesli pancakes with butterscotch & mango sauce

Serving size: Serves 6
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Special options: Kid friendly, Vegetarian
Course: Breakfast
Favourite flavours: Easy recipes

Muesli pancakes with butterscotch & mango sauce
INGREDIENTS

3 eggs
75g caster sugar
1 teaspoon vanilla essence
120g self raising flour
pinch bicarbonate soda
300ml cream
150ml milk
200g organic toasted muesli

butterscotch & mango sauce
150g caster sugar
75g butter
100ml cream
1 large ripe mango, flesh diced

icing sugar, to serve
METHOD

In a bowl whisk the eggs, sugar and vanilla together until light and fluffy. Fold through flour and bicarb soda.

Gradually stir in milk and cream to form a batter. Add muesli and stand for 10 minutes.

Heat non stick fry pan over medium heat and spray with cooking spray.

Spoon a ladleful (1/3 cup) of pancake mixture into the centre of the frying pan.

Tilt the pan to allow batter to run out to about 8 cm across. Cook for 2 minutes or until bubbles appear; turn over and cook a further 2 minutes.

Remove from the pan and place on your plate; loosely covered with foil and repeat with remaining batter.

For the butterscotch sauce, melt sugar in a small saucepan over low heat until it turns a caramel colour. Stir in butter and cream and whisk until cool.

Place mango into a bowl and pour over butterscotch sauce; mix well.

To serve place your pancakes on the plate spoon the mango and butterscotch sauce over and dust with icing sugar.

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