Pancakes with Salted Caramel
Breakfasts • Russian
Description
Pancakes with salted caramel
Ingredients
- Sour Cream 5 oz
- Chicken Egg 2 pieces
- Wheat Flour 5 oz
- Salt to taste
- Water 10 fl oz
- Vegetable Oil 2 spoons
- Sugar 10 oz
- 10% cream 10 fl oz
- Butter 0 oz
- Ocean salt 0 oz
Step-by-Step Guide
Step 1
Pour the sugar into a skillet, add 65 ml of water, and heat the mixture until the sugar melts. Do not stir with a spatula; instead, tilt the skillet in different directions. The sugar syrup should have a rich cognac color and a thickened consistency.
Step 2
Allow the syrup to cool for a few minutes, then gradually stir in the room temperature cream until well combined.
Step 3
Add cold, chopped butter. Use a whisk to mix the caramel until smooth.
Step 4
Finally, add sea salt and mix well. Allow the salted caramel to cool.
Step 5
Prepare the pancake batter. Wash the eggs and crack them into a large bowl, then whisk with a fork or a whisk. Add 160 grams of sour cream to the eggs and whisk again by hand.
Step 6
Add 2/3 of the all-purpose flour and whisk again until smooth, ensuring there are no lumps.
Step 7
Bring 250 ml of water to a boil for the dough. Add the boiling water to the mixture along with the remaining flour, 3 tablespoons of sugar, a pinch of salt, and 2 tablespoons of vegetable oil. Whisk well to eliminate any lumps and set aside.
Step 8
Cook the pancakes on a dry skillet, preferably a crepe pan, preheated over high heat. Fry for 1.5 minutes on each side.
Step 9
Roll the cooked pancakes into triangles and serve them on plates, drizzled with salted caramel.
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