Thick brown sugar pancake with Butterscotch toffee sauce

 You don't need an oven to crate this lovely dessert ^^. I think it great when you want something delicious and quick.

 I love eating pancake, it gives homey feeling esp. when hot from the pan with a lot of butter and maple syrup ^^. But there are many ways to enjoy it, serve it with egg, bacon and salad for happy breakfast or brunch, or serve it with a scoop of ice cream and different kinds of sauce sauce, you can turn a simple pancake into different dishes.
This time I turn the pancake into simple but delicious dessert, by making thick pancake and serve it with roasted nuts, butter and Butterscotch toffee sauce. The brown sugar gives the pancake lovely smell, and Butterscotch toffee sauce adds more fragrance and sweetness to this dessert. Butterscotch toffee sauce is very easy to make, because the base of it is brown sugar, no need for making caramel (so you don't have to be afraid of the heat ^^). Just boil until all the brown sugar melt and thicken slightly, add the whipping cream and simmering over low heat until thick, that's all. Anyway one of the key ingredient is the Scotch whisky, use the one with lovely smell and your sauce will be intoxicated (if you don't drink or don't use alcohol, you can use flavored syrup to give the sauce great fragrance instead of the Scotch whisky too). This pancake recipe can be used in savory dish as it's not too sweet. 
For this dessert I suggest serve it with a cup of coffee (black if you like), the sweetness from the sauce will make you happy with the bitterness from the coffee, believe me, hehe. 

 

Thick brown sugar pancake

Makes 6

170g .............................. All purpose flour
6g ................................... Baking powder
20g ................................. Brown sugar
100g ............................... Plain yogurt
150ml ............................. Milk
30g ................................. Butter, meted and cool
......................................... Butter for frying the pancakes
To serve:
......................................... Roasted nuts
......................................... Salted butter
......................................... Butterscotch toffee sauce 

 For pancake: Brown sugar, all purpose flour, baking powder, plain yogurt, melted butter, egg and milk.

 Put brown sugar, baking powder into the flour bowl, whisk to combine.
Mix the milk, melted butter, egg and plain yogurt together, then pour into the flour bowl.
Fold until combine.

Heat the frying pan over low heat (or medium low), put the butter into the pan after the butter melt, fry the pancake (I use 1/4cup of batter for each pancake, this batter is thick) until golden brown (about 2-4 minutes on each side depend on the heat). 

To serve:
Place one pancake on a plate, sprinkle with roasted nuts (use as much as you want ^^) serve with salted butter and Butterscotch toffee sauce. 

Butterscotch toffee sauce 

Makes about  340ml

50ml .................................. Water
2tbsp ................................. Scotch whisky
200g .................................. Brown sugar
170ml ................................ Whipping cream
1/8tsp ................................ Salt
1tsp ..................................... Vanilla extract

For Butterscotch toffee sauce: Brown sugar, whipping cream, Scotch whisky, vanilla extract, salt and water.

 Pour water and Scotch whisky into a medium saucepan, pour the brown sugar into the center, and set over medium heat, swirl the saucepan from time to time until the large bubbles form. Continue to cook until the bubbles get smaller (the temperature is about 110C).
Remove from the heat and pour the whipping cream, vanilla extract and salt into the saucepan.

Return to the heat stir until combine, let the mixture boil then lower the heat and simmering for 10 minutes (stirring from time to time). 
Remove from the heat and pour the sauce into a bowl.
You can use it hot or cold ^^.

Keep the sauce in a covered container for 3 weeks to 1 month in the refrigerator.

Thick brown sugar pancake with Butterscotch toffee sauce