Okay, so when I say 'the perfect pancake', we all know that when it comes to pancakes, the ‘perfect’ recipe is always a topic of hot debate! Sweet, savoury, sweet AND savoury, thick, thin, American, British, French… The list goes on!
As much as I am personally a 'classic British pancake with lemon and sugar' kind of guy, I have been called boring by many, so this year I am pushing the boat out.
I’ve utilised all my resources, tried out many different batter recipes and finally I genuinely think I’ve found the perfect pancake recipe! Drumroll please…
This year I am going American, with Thick Pancakes with Salted Caramel and Pecan Topping!
If this wets your whistle, then have a gander at our recipe below:
The Pancake Mix
2 tablespoons of melted belted butter
The method is straight forward here - mix all the dry ingredients together, then separately mix all the wet ingredients together and finally pour the wet mix into the dry. Whisk until smooth. Easy.
I assume you'll be okay from here! The actual cooking is straight forward - just make sure you add some greaseproof paper between each pancake to stop them sticking to each other.
The Salted Caramel Sauce
This can be a bit tricky but if you take on any tips from this journal, make sure it's this one. DO NOT stir the sugar whilst it's melting!
1 teaspoon of salt
Let the sugar melt and then once brown add the butter then once whisked very slowly add the cream. Once it's all mixed in, take it off the heat and add the salt.
The Pecan Topping
200 grams of pecans
Finally the easy bit - chop these bad boys up and serve on top of a stack of pancakes with the salted caramel sauce running between each pancake!
Until next time...
*We Are Gntlmen accept no responsibility for any weight gain caused by these pancakes!