I recently hosted brunch in my house. A small brunch for my friend and I. The theme of that brunch was Pancake Party. How surprising – I’m one of the biggest pancakes lovers! I had prepped the basic mix when Joanne tagged me in a Facebook post. That post was a recipe for Caramel Latte Pancakes. What she hinting at something?

It sounded unbelievable but I didn’t have any caramel, the key ingredient, and I didn’t have the time, nor the patience, to start making my own caramel. At the same time, I really wanted caramel latte pancakes! I rummaged through the presses to see what I could find that would make a good substitute. I found salted caramel essence – ideal.

For added indulgence, try adding a spoonful of cocoa powder for Mocha Caramel Latte Pancakes.

Hope you enjoy!

Amy x

Ingredients
250ml milk
1 egg
1 tbsp salted caramel essence
1 tsp instant coffee
150g self-raising flour
25g cornflour
50g caster sugar

Method
Beat together the milk, egg, caramel essence and coffee granules and set aside.

In a large mixing bowl or jug, mix together the self-raising flour, cornflour and caster sugar. Add 1 tsp cocoa powder here if you wish to make Mocha Caramel Latte Pancakes.

Make a well in the centre of the dry ingredients and gradually add in the wet ingredients to form a smooth batter.

Cover and allow to rest for an hour.

Heat a little butter or olive oil on a frying pan and cook the pancakes. This recipe yields approx. 12 pancakes, serving 2-3 people.

Serve with a scattering of fresh fruit and a drizzle of golden syrup, maple syrup or caramel.