Fruity Pancakes with Salted Caramel Sauce

Fruity Pancakes with Salted Caramel Sauce

Here is our last minute Pancake Day offering! Whilst a big fan of the traditional crêpe (preferably smothered with as much Nutella as humanly possible, or more elegantly topped with sugar and fresh lemon juice) this year I fancied a bit of a change. These American-style pancakes or 'drop scones' are topped with the most delicious salted caramel sauce, complemented perfectly by a scattering of fresh fruit that make you feel at least a tad virtuous. This impressive stack would make the ideal indulgent breakfast or brunch, and as our recipe uses only mugs and spoons as measurements, it is very well suited to an ill equipped student house such as ours. These would also be delicious topped with fruit and natural yoghurt or crispy bacon and maple syrup. Get flipping. 

To make a hefty stack you will need...

1 mug self-raising flour

1 mug milk

1 egg

1 capful vanilla essence

A pinch of salt

And for the Salted Caramel Sauce...

2 tsp butter

2 tbsp soft brown sugar

3 tbsp double cream

A large pinch of salt

1 banana, and a handful each of strawberries and blueberries

You will need to...

-

In a large bowl, whisk together the flour, milk, egg and vanilla.

- Put a good, non-stick frying pan on a moderate heat and add a small knob of butter. Use a folded piece of kitchen paper to absorb the melted butter and ensure it is smeared all over the base of the pan. Keep this, and wipe it over the pan when you feel it is getting a little dry as you make the pancakes.

- Ladle the pancake mixture into the pan - leave for about 3 minutes or until you can see bubbles all over the surface of the pancake, then flip as flamboyantly and theatrically as you dare, and cook for a final 2 minutes or until golden brown.

- Continue until all of your mixture is used up - as you make them put them on a plate or board and cover with a clean tea-towel to keep them warm.

- To make the salted caramel sauce, melt the butter and sugar in a small saucepan then stir in the cream and enough seasalt to taste. Do not boil the mixture or it will become too thick to drizzle over your pancakes.

- To serve, stack up your pancakes and pour over the sauce, finally topping with the fruit.

Happy Pancake Day! C x

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