This butter is just all kinds of wonderful. If you only do one thing this weekend, make this butter and spread it all over hot croissants! My recipe is here. Enjoy!
I really hadn’t intended to make any pancakes at all today but I needed to buy some milk so popped to the shop only to discover a pack of blueberries reduced to 99p. Well I took that as a sign that actually yes, I should make pancakes, lots of pancakes to celebrate this little find and, as my love affair with salted caramel reigns strong, it seemed a natural pancake buddy. You can buy jars of salted caramel in the shops but they’re, quite frankly, way too tiny and you don’t get those lovely flakes of sea salt in them so its nice to make a big jug of your own, that way you can guzzle it whilst your pancakes are cooking and still have plenty left for drizzling.
Salted Caramel Sauce:
- 120g soft light brown sugar
- 100g unsalted butter
- 1 tblsp water
- 250ml double cream
- 1 tsp vanilla Halen Môn sea salt flakes
- Put the butter, sugar and water in a saucepan and heat gently until bubbling it’s important that you don’t stir it though just swirl the pan to combine.
- Once it’s all melted, let it bubble away for 3 minutes then whisk in your cream and remove from the heat. Add a teaspoon of salt flakes, taste to see if it needs any more (careful though it will be hot). It will seem very runny but it thickens as it cools so make several hours before if you want a firmer sauce and pop it in the fridge.