Monday, November 12, 2012

Recipe: Pancakes with Salted Caramel Sauce

...Nothing beats some yummy pancakes for breakfast, or for afternoon tea!

In Wallis I get to enjoy some long life milk (or powdered milk, the choice is mine!), one type of self-raising flour and one type of plain flour, one type of eggs (and they aren't free range)!...but despite that, the ingredients are still here which means I can still make pancakes!!

I have had a great pancake recipe for years - light, fluffy and oh-so-easy to make! I don't even remember who taught me! But it goes a little like this:

The only milk and flour we have here!
The egg white is beaten in the cup.

  • 1 cup plain flour
  • 1 cup self-raising flour
  • 1 egg, separated
  • Milk
  1. Combine flours into a large bowl. Add the egg yolk. Slowly add the milk, stirring vigorously until there are no lumps and the batter is the consistency that you like (some like thin pancakes, some like fat - i prefer relatively thin).
  2. In a separate bowl, beat the egg while until peaks form.
  3. Slowly fold egg whites into the pancake mixture taking care not to squish all the air.
  4. Dollop/pour/spoon batter into a fry pan (i usually put some butter in it first), sometimes i make big pancakes and sometimes small - see how you feel on the day!
  5. Once bubbles form, flip them over. Cook for the same time on the other side.
  6. 6. Enjoy with maple syrup, fresh fruit, yoghurt...or try this salted caramel sauce!


I first tried this sauce when I was 5 months pregnant, on holiday in Noumea, New Caledonia.  I ordered a crepe and thought I would try this sauce. It was A.M.A.Z.I.N.G! This version isn't quite as good as what the shop gave me (perhaps it is because I am supposed to use heavy cream, but here in Wallis we only have long-life cream!), but despite that, this sauce is still pretty great! It's very very sweet so if you aren't a huge sweet tooth then just add a little to pancakes (or ice-cream) and I'm sure you will still enjoy it!

  • 1 cup of cream
  • 1 cup of sugar
  • 1/8th teaspoon on salt
  • 1 tablespoon of butter (preferably salted)
  1. Pour the sugar into a thick based, large saucepan and put on a medium heat. Don't do anything until you see the sugar melting at the edges.  Once it starts melting, slowly stir the sugar while it all melts.  It will form clumps and look like its not working, but just wait, it will all melt!

melting the sugar

sugar is melted

2.   Keep stirring until its all liquid and a dark copper colour (remember the old 1c that)! - it will smell a bit smokey which is fine. Once its the dark colour (but not burnt!) remove from the heat and quickly (and carefully as it will all bubble up) stir in about 1/4 of the cream.

3. Slowly add the remaining cream while you continue to stir. Once it's all in there, add the salt and butter and keept stirring until the butter has melted.

Adding cream
Adding butter and salt

4. Serve warm with pancakes (or ice-cream! or both!!)

TipThis recipe should keep a few weeks in the fridge, just heat it up when you want to use some more!

Bon appetit! 

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