Apple & butterscotch pancakes

4 pancakes
2 tbsp butter
3 green apples, cut into 6,
seeds removed
2 tbsp Demerera sugar
Splash of water

FOR THE BUTTERSCOTCH SAUCE:
30g butter
¼ cup golden syrup
100g sugar
¼ cup cream
1 cup cream, whipped, extra
Crushed peanut brittle to garnish

1. Heat a large frying pan over a medium heat, add the butter and allow to melt, toss in the apples and sprinkle over the sugar, cover and allow to cook slowly for 20 minutes,adding a splash of water
if necessary. Remove and set aside.
2. For the butterscotch sauce: Place the butter,golden syrup and sugar in a pot, allow to melt slowly, stir to dissolve the sugar. Simmer for 3–4 minutes until sauce is slightlythickened, remove from heat and allow sauce to cool. Stir through cream.
3. To serve: Place pancakes on a plate, drop dollops of the whipped cream down the centre of each pancake, top with apples and drizzle with butterscotch sauce. Sprinkle with peanut brittle,roll up and serve.