Scotch Pancake Stack with Ice Cream and Whisky Marmalade Sauce

Scotch Pancakes Stack with Ice Cream and Whisky Marmalade Sauce

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5 from 1 vote

Scotch Pancake Stack with Ice Cream and Whisky Marmalade Sauce

Make a delicious dessert layering little Scotch pancakes with ice cream and a whisky marmalade sauce.

Prep Time20

Cook Time10

Total Time30

Course: Accompaniment, Dessert, pudding

Cuisine: American, British, Traditional

Keyword: ice cream, pink grapefruit, scotch pancakes

Servings:

Calories: 306kcal

Equipment

1 frying pan

Ingredients

1 pink grapefruit segmented, skins, seeds and pith removed
50 g marmalade
2 tbsp whisky
5 tbsp water
250 ml vanilla ice cream
12 Scotch pancakes already made, or shop bought (if you must)

Metric - US Customary

Instructions

(Make your Scotch pancakes if you haven’t already, using the Scotch Pancakes recipe also in this post.)
In a small saucepan, over a low to medium heat, melt the marmalade with the water and whisky. It should melt down to a thick orange syrup. Do not boil as the water will quickly boil away leaving you with marmalade once more. Leave on a low heat. Add more liquid (whisky or water!) if it gets too thick by the time you use it.
To serve, stack alternative layers of Scotch pancake with a heaped tablespoon's worth of vanilla ice cream. Allow 3 pancakes and 2 layers of ice cream per person.
Squash the stacks down gently with your hand. Top each stack with a few pink grapefruit segments. Drizzle over some marmalade sauce. Serve immediately.

Notes

Spending a few minutes with a sharp knife to remove the skins from the grapefruit segments will infinitely improve your enjoyment of this dish. You can make the sauce without whisky if you do not wish to include alcohol. Just compensate with a little extra water.

You could reduce the calorie and fat content of this recipe by using frozen yogurt instead of full fat ice cream.

Nutrition