Thin pancakes with salt-butter caramel syrup


for the pancakes

2 cups Organic Einkorn Pancake & Baking Mix

1 to 1¼ cups milk (this recipe calls for a thinner pancake)

2 large eggs

1¾oz (30g) melted butter

unsalted butter, for frying

for the sauce

1/4 cup (60 ml) water

1 cup (200g) granulated sugar

2/3 cup (160 ml) heavy whipping cream

7 tablespoons (200g) unsalted butter, cut into tablespoon size pieces

1 vanilla teaspoon

1 teaspoon salt or to taste


1- In medium bowl stir mix, milk and eggs, whisking until smooth. Stir in the melted butter and rest for half an hour.

2- To make the sauce put the sugar in a heavy-bottomed pan with water.

3- Heat slowly until the sugar dissolves. Turn up the heat and boil until the syrup turns to caramel. You will know by the smell and color; be careful not to let it burn.

4- Once it has reached the caramel stage pull the pan off the heat and pour in the cream very carefully.

5- Stir in the butter, vanilla extract and salt. Simmer for seven minutes; the mixture should be quite thick (it thickens further as it cools). Taste for saltiness - you need just a touch but it has to be detectable. Leave to cool.

6- Melt a small knob of unsalted butter and add some batter.

7- Cook over a medium heat until golden and set underneath. Flip with a palette knife and cook on the other side.

8- Add butter as you need it but never too much.

9- Keep the cooked pancakes in a pile in a low oven.

10- Serve with the sauce, reheated if you like.

- recipe adapted from The Telegraph, UK


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