Salted caramel-stuffed pancakes
- Preparation and cooking time
- Total time
- Easy
- Makes 12
Ingredients
- 1 tbsp golden caster sugar
- 2 eggs
- 25g butter, melted then cooled, plus extra for the frying pan
- 275ml whole milk
- 225g plain flour
- 1 tbsp baking powder
- 4 tbsp salted caramel, plus extra to serve
- raspberries, to serve
- greek yogurt, to serve
Method
- STEP 1
Put the sugar, eggs, melted butter, milk, flour and baking powder (in that order) into a blender, and whizz until you have a smooth batter. Pour into a jug.
- STEP 2
Heat a non-stick pan and brush it with butter. Pour enough batter into the pan to make a thick pancake (about 10cm diameter). Drop a blob of caramel into the middle and spoon over a little batter to cover it. Wait for a few minutes until the surface starts to set, then flip the pancake over and cook until golden. Brush the pan with more butter and repeat with the remaining pancake batter and caramel. Serve with raspberries and yogurt or ice cream, and a drizzle more salted caramel.
