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!
1 tbsp salted caramel essence
1 tsp instant coffee
150g self-raising flour
50g caster sugar
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.