Pancake Day

Ingredients

• 100g plain flour
• 2 large eggs
• 300ml milk
• 1 tbsp of coconut oil or butter for frying


• Salted Caramel
• 1 cup granulated sugar
• 6 Tablespoons (90g) salted butter, room temperature cut up into 6 pieces
• 1/2 cup (120ml) heavy cream
• 1 teaspoon salt

Instructions

• Put the flour, eggs and milk into a bowl or large jug, then whisk to a smooth batter.
• Set a medium frying pan or crêpe pan over a medium heat and add your choice of oil. When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.

• 1. Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.
• 2. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
• 3. Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
• 4. Stir the butter into the caramel until it is completely melted, about 2-3 minutes. A whisk helps if you find the butter is separating from the sugar.
• 5. Very slowly, drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
• 6. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
• 7. Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.