Ingredients
Serves 4-6Pancakes:
2 cups oats
3 cups buttermilk
3 eggs, well beaten
½ cup self raising flour
Dash salt
1 tbsp vegetable oil
3tbsp brown sugar
Butterscotch Sauce:
160ml (⅔ cup) thin cream
155g (¾ cup, firmly packed) brown sugar
50g (2 ½ tbsp) butter, cubed 155g
2 tsp vanilla essence
Method
Pancakes:
Put oats in a large bowl and add buttermilk, let soak overnight.
The next day: Mix in eggs, flour, salt, sugar and oil.
Heat a frying pan over medium heat. Spray with oil. Ladle batter into pan to desired size (about 10cm wide). When air bubbles start to bubble up to surface at the centre of the pancake (about 2 – 3 mins), flip over. After a minute, check for doneness.
Sauce:
Place the cream, sugar, butter and vanilla essence in a medium heavy-based saucepan, stir over medium heat for 5 minutes or until well combined. Increase heat to high and bring to the boil. Reduce heat to low and simmer, uncovered, stirring often, for 5 minutes or until the sauce thickens slightly. Remove the pan from the heat. Serve at warm or at room temperature.
Serve with butterscotch sauce or maple syrup & macerated strawberries.