Pancake with caramel syrup
Description
This recipe will yield one to two pancakes and 3/4 cup of caramel syrup. This makes 2 breakfast servings. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. For the syrup, melt the sugar over medium heat in a large saucepan. Cook, stirring, until the sugar turns a nice copper color. Add salt and butter. Stir until the butter melts. Reduce the heat and slowly add the heavy cream, stirring constantly. At this point, the sauce will begin to foam. Whisk until the sauce becomes smooth and uniform in consistency.
- 2
Step 2
2. Set aside. Store the prepared sauce in the refrigerator for up to 1 week. Gently reheat before serving.
- 3
Step 3
3. Bake the pancakes. Using a whisk, mix buckwheat and wheat flour, sugar, salt, milk, and eggs in a bowl. Melt butter in a frying pan. Spread the melted butter evenly over the entire surface of the pan.
- 4
Step 4
4. Pour the batter onto a hot skillet using a ladle and fry on both sides until the pancake turns brown. Place the pancake on a plate and sprinkle with powdered sugar (if using), then drizzle with the prepared caramel syrup.