How do you take a weekend favorite and make it even better? With homemade caramel sauce, of course. These fluffy pancakes taste just as good as they look, and they’re easy to assemble while making your morning coffee and catching up on the news. Caramel sauce is a great twist on classic pancake toppings, and you can save any extra for drizzling over fresh fruit or ice cream later in the day.
Serves 3-5
Ingredients
Caramel sauce
1 cup granulated sugar
1/3 cup cold water
2 Tbsp. Gustus Vitae California Sea Salt
3/4 cup heavy whipping cream
2 Tbsp. unsalted butter
Pancakes
1 cup all-purpose flour
1/2 tsp. Gustus Vitae California Sea Salt
1/2 tsp. baking soda
1 tsp. baking powder
1 large egg
3 Tbsp. unsalted butter
1 tsp. canola oil
3/4 cup whole milk
2 Tbsp. white vinegar
2 tsp. granulated sugar
Sliced bananas, strawberries & blueberries, optional, to top
Directions
- Prepare caramel sauce. In large saucepan, combine sugar and water and bring to medium heat. Do not stir – the sugar will naturally dissolve into the water. Let mixture bubble till it turns golden yellow, around 7 minutes.
- Remove from heat and add salt, heavy cream and butter. Stir to mix well and set aside. Sauce will thicken slightly as it cools.
- Prepare pancakes. In large bowl, whisk together vinegar and milk for 10 minutes. This will give the pancakes a very mild, but irresistible, sour twang.
- In another large bowl, combine sugar, salt, baking soda, baking powder and flour. Pour into the milk/vinegar mixture. Stir in egg and butter; mix until thoroughly combined and no lumps remain.
- In large skillet, heat cooking oil over medium heat. Working in batches, pour 1/4 cup pancake mixture into skillet. Cook for 1-1/2 to 2 minutes per side before flipping. Move to plate and place foil over top to keep warm.
- Drizzle caramel sauce over stacked pancakes to serve. If desired, top with banana and berries.