Pancakes with Salted Caramel Sauce


To make the pancakes

  • 100g Plain flour
  • 2 eggs
  • 300 ml milk
  • Sunflower oil for frying

Salted Caramel Sauce

  • 175 brown sugar
  • 50g butter
  • 300ml double cream
  • ½ teaspoon of Cornish sea salt


To make the pancakes

  1. To make the pancake batter, place the flour into a bowl and make a well.
  2. Crack the eggs into a well in the centre of the flour
  3. Pour a dash of milk into the well and begin to incorporate the flour adding more milk gradually.
  4. Ensure all milk has been added and then whisk to form a smooth batter
  5. Place in the fridge for 30 minutes to 1 hour.
  6. To cook, heat the pancake pan then brush with oil and pour enough batter to cover the base thinly.
  7. When the pancake begins to set and change colour due to the heat, loosen with a palette knife and toss.
  8. Cook the other side a few more minutes.

For the Salted Caramel Sauce

  1. Place all the ingredients into a saucepan and place over a low heat, stir until the butter and sugar has melted.
  2. Once melted turn the heat up slightly do not boil, allow the gooey liquid to bubble for a few minutes until it has thickened.
  3. Place the pancake on a serving plate pour the golden caramel liquid over the pancake, fold or roll. Serve with ice cream or clotted cream and a scattering of chopped walnuts.
  4. Other pancake ideas can be seen on My WI – Food and Cookery