Thin, crepe style pancakes, drizzled with caramel with a dollop of vanilla ice cream on the side. Oh yes. Add sliced banana for an extra treat.
D made these pancakes as a quick weekday dessert to finish off a 3 course meal for our friends. D is always in charge of desserts at dinner parties, as I pretend that I don’t really have much of a sweet tooth therefore desserts ‘aren’t my thing’. In truth, I probably love chocolate, toffee, caramel, ice cream….etc etc as much as anyone. I just don’t really know how to combine all these delicious ingredients to make a good dessert. Plus, one has to watch the waistline…most of the time.
These caramel pancakes are a great example of a really simple but delicious dessert that anyone can make. And they aren’t THAT bad for you…
The sauce is probably more of a toffee sauce, but either way, it is awesome. It is best to make the pancake batter in advance and allow it to rest in the fridge for at least 30 minutes. If you are doing these for a dinner party, you can pre-make the pancakes and heat them up in the pan or oven when you are ready to serve dessert, or you can make them fresh on the spot, but it means your guests will be eating dessert at different times as the pancakes are ready! This recipe will make about 8 pancakes.
- Prep Time : 40 minutes
- Cook Time : 10 minutes
1. Sift the flour into a bowl and add the salt. Make a well in the centre and add the egg. Pour in a small amount of the milk and start to whisk, slowly bringing the flour into the centre.
2. Slowly add more milk and gradually bring in more flour. Carry on with this until all the milk has been added. The batter should be smooth and the thickness of single cream.
3. Let it rest for at least 30 minutes.
4. Meanwhile, make the caramel sauce. Put the butter and sugar in a saucepan on a low-medium heat. Keep on the heat for around 5-10 minutes, stirring occasionally until combined. Remove from the heat and stir in the cream.
5. When you are ready to make the pancakes, heat a non stick frying pan over a medium heat. You can add a sliver of butter to the pan or some oil. Move the pan around until the oil or butter is covering the bottom of the pan.
6. Pour in a ladle of batter and again move the pan around in a circular motion until it covers the bottom of the pan. Allow to cook for about a minute, then flip over and cook for another minute. You may want to cook for a bit longer if you want them to have more colour with a bit of crispiness.
7. Serve the pancakes rolled up, drizzled with the caramel sauce with a scoop of ice cream on top. Works like a charm.