Daily new Bisquick recipes ideas


- Send/Get recipes by WhatsApp

Thin pancakes with salt-butter caramel syrup


Ingredients
for the pancakes
2 cups Organic Einkorn Pancake & Baking Mix
1 to 1¼ cups milk (this recipe calls for a thinner pancake)
2 large eggs
1¾oz (30g) melted butter
unsalted butter, for frying
for the sauce
1/4 cup (60 ml) water
1 cup (200g) granulated sugar
2/3 cup (160 ml) heavy whipping cream
7 tablespoons (200g) unsalted butter, cut into tablespoon size pieces
1 teaspoon vanilla
1 teaspoon salt or to taste
Steps
1- In medium bowl stir mix, milk and eggs, whisking until smooth. Stir in the melted butter and rest for half an hour.
2- To make the sauce put the sugar in a heavy-bottomed pan with water.
3- Heat slowly until the sugar dissolves. Turn up the heat and boil until the syrup turns to caramel. You will know by the smell and colour; be careful not to let it burn.
4- Once it has reached the caramel stage pull the pan off the heat and pour in the cream very carefully.
5- Stir in the butter, vanilla extract and salt. Simmer for seven minutes; the mixture should be quite thick (it thickens further as it cools). Taste for saltiness – you need just a touch but it has to be detectable. Leave to cool.
6- Melt a small knob of unsalted butter and add some batter.
7- Cook over a medium heat until golden and set underneath. Flip with a palette knife and cook on the other side.
8- Add butter as you need it but never too much.
9- Keep the cooked pancakes in a pile in a low oven.
10- Serve with the sauce, reheated if you like.
- recipe adapted from The Telegraph, U.K.