150g/5½ oz self raising flour
2 free-range eggs, beaten
½ tsp baking powder
4 tbsp melted butter
50ml/2fl oz full-fat milk
50g/2oz raisins
2 tbsp vegetable oil
25g/1oz butter
4 kumquats, sliced
50g/1¾oz caster sugar
2 kumquats, juice only
5 tbsp double cream
Sieve the flour and baking powder into a large bowl. Add the eggs, the melted butter and the milk and mix together. Stir in the raisins.
Heat the oil in a large non-stick frying pan and spoon in the pancake mixture. Cook for two minutes then turn over and cook for another minute.
For the butterscotch sauce, melt the butter in a small pan then add the kumquats and sugar.
Cook for four minutes then add the kumquat juice. Finish by adding the cream.
Serve the pancakes in a stack and drizzle the sauce over the top.
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