Gooey Fluffy Salted Caramel Pancakes Recipe

Gooey Fluffy Salted Caramel Pancakes Recipe

Two weeks after our first class trip to New York, and I was sat one Friday afternoon feeling a bit sorry for myself. You see, brunch just isn’t a thing here. Well, it’s a thing, but it’s in no way like what you get in the states. It’s a huge deal over there, with Buck’s Fizz mimosas and pancakes and bacon…

Raiding the cupboards for a hint of anything US, I decided that pancakes would cheer me up. And cheer me up they did!

Serves one (makes about 4-5 pancakes)

80g plain flour, sieved
1/2 tsp baking powder
pinch salt
1 tbsp caster sugar
70ml milk, use full fat if you can get it!
1 small egg, beaten
1 tbsp melted butter, cooled slightly
Handful Cartwright & Butler Drinking Chocolate Salted Caramel Balls, available from Amazon
Oil, for cooking

Mix all the dry ingredients, except the salted caramel, together in one bowl, and the milk, egg and butter in another. Pour the milky mixture into the floury mixture and whisk. It’ll be quite thick, but that’s ok! That’s what Americans love. Add the salted caramel balls.

In a small, non-stick pan heat a dash of oil, and once at medium heat pour in a ladle’s worth of the batter. Allow to cook for around a minute, until you start seeing bubbles on the surface. Flip over your pancake and cook for another minute.

Voila! Serve with whipped cream and maple syrup for full, naughty goodness.