Honeycomb Hotcakes with Caramel Sauce

Ingredients (serves 4)

• 100g (1/2 cup, firmly packed) brown sugar
• 125ml (1/2 cup) thin cream
• 310ml (1 1/4 cups) water
• 2 x 50g Nestle Violet Crumble bars, coarsely chopped
• 1 x 375g btl Green's original pancake shake
• 20g butter, melted
• Vanilla ice-cream, to serve

Method

1. Combine the sugar and cream in a saucepan over high heat and cook, stirring occasionally, for 3-5 minutes or until sugar dissolves and sauce thickens slightly. Remove from heat.
2. Add the water and half the Violet Crumble to the bottle of pancake mix. Shake until well combined.
3. Brush a non-stick frying pan with a little melted butter to grease. Place over medium heat. Pour two 2 tablespoonful-portions of batter into the pan to form two 8cm-diameter pancakes. Cook for 1-2 minutes or until bubbles appear on the surface and pancakes are golden underneath. Turn and cook for a further 1-2 minutes or until golden. Transfer to a plate lined with paper towel and cover with foil to keep warm. Repeat, in 7 more batches, with the remaining batter, reheating and brushing the pan with butter between batches.
4. Divide the pancakes among serving plates. Top with ice-cream and drizzle with caramel sauce. Sprinkle with remaining Violet Crumble to serve.