Salted Caramel Pancakes
Thick and fluffy brown sugar American style pancakes with an easy salted caramel sauce
Ingredients
- 230 gm Plain flour
- 2 tbsp Dark brown sugar
- 1 Free-Range egg medium or large
- 280 ml Milk
- 40 gm Butter Melted
- 4 tbsp Baking powder
For the salted caramel sauce
- 75 gm Butter
- 125 ml Double cream
- 200 gm Light Brown sugar
- ½ tbsp Salt
Instructions
- In a large bowl, whisk together all of the dry ingredients.
- Make a well in the centre of the dry ingredients and add the wet ingredients. Mix until just combined- around 30 seconds.
- Preheat a frying pan on a low-medium heat for around 5 minutes.
- Add a little butter to the frying pan and add 2-3 tbsp of pancake batter and cook for 1-2 minutes until lots of little bubbles appear on the pancake. Flip the pancake over, then cook for another 1 minute.
- To make the salted caramel sauce, add the butter, brown sugar and double cream to a microwaveable bowl, and heat in 30 second bursts. Depending on your microwave, this will take around 2 minutes. Add the salt and stir well. Leave to thicken for around 20 minutes if you prefer a thicker sauce.
- Drizzle the caramel sauce over the pancakes and decorate with some fudge chunks.
Notes
For a thicker caramel sauce, leave to cool for around 20 minutes.
If the edges of the pancakes develop a scalloped shape whilst cooking- the frying pan is too hot.
The salted caramel sauce will last for up to two weeks in the fridge. Re-heat in the microwave for around 30 seconds.
Batter can be made in advance- store in the fridge for up to two days.
This recipe can easily serve 2-3, as the pancakes are very filling.