How delicious are pancakes, quick and super soft topped with salted caramel, to make at home in a few minutes. What a satisfaction every time I prepare pancakes, and these ones are truly special. I had some leftover whipped cream, the sweetened one, and having opened it two days ago, I thought of quickly making a cooked dessert. Since it’s Carnival time, what dessert could I think of if not pancakes. What a great idea I had guys, these are the softest pancakes I have ever made, and they are delicious, with lots of homemade salted caramel on top, or classic if you prefer, since the preparation is the same, just omit the salt. So, what do you say, are you curious to try them, and then let’s try them together, I’m sure they won’t last long. You can find this recipe in the collection of Carnival sweet pancakes.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 40 pieces
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for salted caramel pancakes
- 2 1/4 cups all-purpose flour
- 2 medium eggs
- 1/3 cup sugar
- 1/4 cup liquor (optional – I used orange)
- 2/3 cup whipping cream
- 3 1/2 tbsp milk
- 2 3/4 tsp baking powder
- 1 grated orange zest
- as needed Sunflower oil for frying
- as needed colored sprinkles
- 1/4 cup sugar
- 1/4 cup fresh or whipping cream
- 1/2 tsp salt
- as needed water
Tools for making pancakes with caramel
- 1 Bowl
- 1 Electric whisk
- 1 Spoon
- 1 Teaspoon
- 1 Pan
- 1 Saucepan
- 1 Fork
- 1 Cooking spatula
- 1 Grater
Steps for preparing pancakes with caramel
Grate the orange zest into the bowl, add the sugar, and rub with your fingertips to release all the essential oils of the orange zest.
Add the eggs to the bowl and work with the electric whisks until you get a puffy and frothy mixture, working at maximum speed.
Add the liquor, cream, and milk and mix at low speed. Then add flour and baking powder and incorporate well, still at low speed.
Fry the mixture in plenty of hot oil, half a tablespoon at a time. Leave enough space in the pan because they swell a lot, and we have to turn them as soon as they start to brown. Keep the oil temperature around 350°F. When they are nicely golden, drain and dry them on absorbent paper, continue until the mixture is finished. Place the pancakes on the paper without overlapping them, because they are very soft.
In a saucepan, put the sugar with a bit of water around, let it dissolve and color well, it must become a nice dark amber, then add the hot cream and mix, finally add the salt, and let it cool.
Arrange the pancakes on a tray, and with a teaspoon, distribute the caramel on top. Decorate with colored sprinkles as you like.
Don’t ask me if they can be cooked differently, the answer is yes, the dough can be baked or cooked in an air fryer, but they won’t be pancakes, it will be a cake, a donut, muffins, or cupcakes, but not pancakes.
FAQ (Questions and Answers)
How do you store them?
They keep in the pantry for a couple of days, super soft.
