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Cooking
Pumpkin Pancakes with Salted Caramel
· 2 servings
Make the salted caramel
Put the water and granulated sugar straight into a saucepan. Let it caramelize over low heat, stirring occasionally.
Pour in the cream
Take the pan off the heat and, stirring constantly, slowly pour in the warm cream. If the cream doesn't blend in easily and the caramel seems to separate, you'll end up with a thick caramel - if that happens, just put it back over low heat for a moment to warm through.
Season to taste
Then add the salt and vanilla essence.
Pancake batter
Whisk the sugar, eggs and oil together in a glass bowl.
Thin batter
Gradually add the remaining ingredients and mix well. You should end up with a fairly thin batter - that's exactly what you want.
Fry in a pan
Ladle the batter onto a hot pan, cook for about a minute, then flip after about two minutes.
Serving
Top with homemade fromage frais (you'll find the recipe on my profile), caramel and nuts.