Salted Caramel Pancakes
We dipped into the Salted Caramel Sauce from our Bosca Grá gift box, to whip up this batch of Strawberry Caramel Buttermilk Pancakes.
Prep the batter the night before. Morning you only needs to flip, drizzle, and take the credit.
Pancakes, fresh fruit, or an extra spoonful of Caramel with Irish Cream Liqueur straight from the jar.
Because sometimes the most romantic plan is no plan at all — just a lie-in, done well.
Prep time: 10 minutes
Cooking time: 10 minutes
Serves: 2
Ingredients
- 350g self-raising flour
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 2 tbsp caster sugar
- 200ml buttermilk
- 400ml semi-skimmed milk
- 2 free-range eggs
- 85g unsalted butter, melted (plus extra for frying)
- Folláin Salted Caramel Sauce
- Fresh berries and cream to serve
Method
- Start by sifting the self-raising flour, bicarbonate of soda, salt, and caster sugar into a large mixing bowl. In another bowl, whisk together the buttermilk, milk, eggs, and melted butter until well combined. Gently pour the wet ingredients into the dry, stirring until just combined to keep the pancakes light and fluffy.
- Heat a non-stick frying pan over medium heat and brush with a little melted butter. Ladle some batter into the pan to form your pancake. Cook until golden.
- Stack the warm pancakes high on a plate. Between each layer, add a dollop of fresh cream. Drizzle generously with our Salted Caramel Sauce and top with fresh strawberries.
Ingredients
- 350g self-raising flour
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 2 tbsp caster sugar
- 200ml buttermilk
- 400ml semi-skimmed milk
- 2 free-range eggs
- 85g unsalted butter, melted (plus extra for frying)
- Folláin Salted Caramel Sauce
- Fresh berries and cream to serve
Method
- Start by sifting the self-raising flour, bicarbonate of soda, salt, and caster sugar into a large mixing bowl. In another bowl, whisk together the buttermilk, milk, eggs, and melted butter until well combined. Gently pour the wet ingredients into the dry, stirring until just combined to keep the pancakes light and fluffy.
- Heat a non-stick frying pan over medium heat and brush with a little melted butter. Ladle some batter into the pan to form your pancake. Cook until golden.
- Stack the warm pancakes high on a plate. Between each layer, add a dollop of fresh cream. Drizzle generously with our Salted Caramel Sauce and top with fresh strawberries.
