I was just tidying out my drafts folder, and found this recipe from March last year! Not sure why I never actually posted it, but this is a very easy and very yummy breakfast indulgence.
- 1 1/2 cups caster sugar
- 1/2 cup water
- 2/3 cups brown sugar
- 300mL thickened cream
Combine the caster sugar and water in a small saucepan and stir over low heat until the sugar dissolves.
Increase heat to medium-high and bring to the boil, then reduce the heat to medium and boil, uncovered, without stirring for 10 minutes or until the mixture turns a light golden colour.
Remove from heat and stir in the brown sugar. Stir in cream until well combined, then return to medium heat and cook, stirring, for two minutes until smooth.
The caramel will thicken as it cools, and can be stored in a jar in the fridge to use later if you wish. Just reheat over the stove or in the microwave when you’re ready to use it.
- 1 cup self raising flour
- 1 egg
- 1 tsp baking powder
- pinch of salt
Combine the dry ingredients in a bowl. Add the egg, and some milk. Gradually add milk while stirring until a smooth batter forms.
Allow the mixture to sit for 15-30 minutes before cooking.
Heat pan over medium heat. Lightly grease with butter, then pour about 1/4-1/3 cup pancake batter onto the pan. Cook for about 3-4 minutes, or until bubbles form across the surface. Flip and cook for a further 3-4 minutes until cooked through.
Serve with freshly sliced banana and hot caramel sauce.