By Brian Farrell

American-style fluffy pancakes with ice-cream and a warm salted butterscotch sauce.

Sea-salted butterscotch sauce 


250ml pouring cream.

115g butter

170g soft dark brown sugar

1tsp West of Dingle Sea salt


Firstly, melt the butter in a pan. Once melted add in the sugar, salt and cream. Boil for 4 minutes stirring continuously until it coats the back of a spoon.

American-style fluffy pancakes


3 lrg eggs

115g plain flour

1 heaped teaspoon baking powder

140ml milk

A pinch of sea salt


  • Separate the eggs (put the whites in to one bowl and the yokes into another)
  • Add the flour, baking powder and milk to the yokes and mix to a smooth thick batter.
  • Whisk the whites with the salt until they form stiff peaks. Fold this into the batter and it’s ready to use.
  • Heat a non-stick pan to medium heat.
  • Scoop a large spoon (we use an ice-cream scoop) of batter on to pan and fry for a couple of minutes until it starts to look golden and firm. Loosen with a spatula and flip over. Continue frying until both sides are golden.

Serve with a big dollop of ice-cream and drizzle the warm salted butterscotch sauce all over just before eating.

That’s Pancake Tuesday and Valentines all rolled in to one!