We used Remarkable Cream Butterscotch in both the pancakes and whipped cream. Stack your pancakes with Butterscotch whipped cream and crushed biscuits in between!
- 3 tabespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 3/4 teaspoon salt
- 1 large egg
- 2/3 cup milk
- 1/3 cup plus 1 tablespoon Remarkable Cream Butterscotch
- 1 3/4 cup cake flour
- 3 1/2 teaspoons baking powder
- 4 tablespoons butter for cooking pancakes
For the whipped Butterscotch cream:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- a splash of Remarkable Cream Butterscotch
- Crushed biscuits
- Maple syrup, for serving
1.Whisk butter, sugar, salt, and egg in a medium bowl. Whisk in milk and Remarkable Cream Butterscotch until combined. Add flour and baking powder to the bowl. Sitr until just about smooth.
2. Heat 1 tablespoon butter in a large nonstick skillet until melted over medium-low heat. Scoop as many 1/4 cup portions of batter into pan as will fit without crowding, then gently spread out into a disc shape. When bubbles appear on the surface, flip the pancakes over and continue to cook until done, about 1-2 minutes more. Repeat with remaining batter.
For whipped butterscotch cream:
Use a hand whisk or an electric mixer to combine the ingredients. Make sure the bowl and whisk are completely clean and dry.
Start by combining all ingredients on low speed until mixed. Then slowly increase the speed to incorporate more air.
The mixture will begin to thicken, that’s when you know it’s “done.” The alcohol in the liqueur does make it difficult for the cream to stiffen, so be careful not to add additional liqueur.
- This whipped cream is a “soft set,” so it won’t form stiff peaks. If you’d prefer a firm setting whipped cream, cut back on the Irish Cream to help the heavy cream set up a bit more.
Serve the pancakes warm with butter and maple syrup. Pair with coffee or tea.