Caramel pancakes

Name: Caramel pancakes
Cook time: 35 min
Total time: 35 min
Yield: 9
Ingredients: 125 g Flour; 1 1/2 TSP. Baking Powder; 50 g Butter; 1 egg (size M); 150 ml Milk; 60 g Muscovado sugar; 2 TABLESPOONS Sugar beet syrup; 7-10 Tbsp Oil; 7-10 Tbsp Disposable piping bag

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 9

125 g Flour
1 1/2 TSP. Baking Powder
50 g Butter
1 egg (size M)
150 ml Milk
60 g Muscovado sugar
2 TABLESPOONS Sugar beet syrup
7-10 Tbsp Oil
7-10 Tbsp Disposable piping bag

Directions

1
Mix flour and baking powder. Add 25 g very soft butter, egg and about 1/3 of the milk. Stir and gradually add the remaining milk. Let it swell for at least 10 minutes.
2
Heat 25 g butter, sugar and syrup in a saucepan and simmer while stirring to a homogenous sauce.
3
Mix 3 tbsp. pancake batter and 2 tbsp. caramel sauce and fill into a disposable piping bag. Cut off a small tip.
4
Put 3 large tablespoons of the dough into a hot large pan greased with oil. Use the piping bag to squirt caramel spirals onto it. After approx. 3 minutes turn the pancakes and fry for another 2 minutes.
5
Repeat the process with the remaining dough and caramel. Arrange the pancakes and sprinkle with the remaining sauce.