Seasonal
Pancakes with Salted Caramel Sauce
Ingredients
- 1 egg
- 2 tbsp granulated sugar
- 3 tbsp KERRYGOLD® IRISH CREAMERY BUTTER 454g
- 150 ml whole milk
- 100 g self-raising flour
- 1 or 2 apples
- 100 g sugar
- 100 ml cream
- 1/4 tsp sea salt
- Fresh berries to garnish
Directions
Salted caramel has been popping up in recipes a lot lately, but have you ever tried it with apples on pancakes? Give this recipe a go and you’ll be wishing you found it sooner.
- Make the pancake batter by beating the egg with the granulated sugar until light and fluffy.
- Melt 2 table spoons of the butter and stir in the milk.
- Sieve the flour over the mixture and mix well. Leave the batter to rest.
- Peel the apples and remove cores with an apple corer. Slice into rings.
- Heat a non-stick frying pan on the stove. Melt some butter in the pan and pour in some batter using a ladle to make a small pancake.
- Lay a slice of apple in the batter. When the edges of the pancake have browned, flip the pancake.
- Repeat until all the batter has been used and set the pancakes aside.
To make the caramel sauce:
- Put the sugar into a saucepan and leave to boil until it becomes a golden caramel - do not stir!
- Remove from the heat and stir in the cream.
- Allow to cool a little and then stir in the remainder of the butter.
- Season to taste with sea salt. Set aside.
Serve pancakes with a drizzle of salted caramel sauce along with fresh berries of your choice.
