Pancakes with salted caramel

6 servings

60 minutes

Pancakes with salted caramel are an exquisite combination of airy thin pancakes and rich, velvety caramel sauce with a hint of sea salt. This dessert originates from Russian cuisine, where pancakes symbolize hospitality and family celebrations. Salted caramel adds a refined depth of flavor to the dish, balancing the sweetness of the caramel with a gentle salty note. The pancakes are tender with a slight crispy crust that perfectly absorbs the aromatic caramel sauce. They can be served as an independent treat or as an addition to breakfast or festive table. They pair excellently with a cup of strong coffee or fragrant tea, creating a unique atmosphere of coziness and enjoyment.

Energy value per serving

• Calories: 635.1
• Proteins: 7.1g
• Fats: 31.9g
• Carbohydrates: 79.1g

Ingredients

• Sour cream: 160 g
• Chicken egg: 2 pc
• Wheat flour: 180 g
• Salt: to taste
• Water: 315 ml
• Vegetable oil: 2 tbsp
• Sugar: 325 g
• Cream 25%: 250 ml
• Butter: 65 g
• Sea salt: 4 g

Cooking steps

1. Pour sugar into the pan, add 65 ml of water, and heat the mixture until the sugar melts. Do not stir with a spatula; tilt the pan in different directions. The sugar syrup should have a rich cognac color and a thick consistency.

   Required ingredients:

   • Sugar: 325 g
   • Water: 315 ml

2. Cool the prepared syrup for a few minutes, then add room temperature cream and mix thoroughly.

   Required ingredients:

   • Cream 25%: 250 ml

3. Add cold chopped butter. Use a whisk to mix the caramel until smooth.

   Required ingredients:

   • Butter: 65 g

4. Finally, add sea salt and mix. Let the salted caramel cool.

   Required ingredients:

   • Sea salt: 4 g

5. Prepare pancake batter. Wash the eggs and crack them into a large bowl, whisk with a fork or whisk. Add 160 grams of sour cream to the eggs and whisk again by hand.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Sour cream: 160 g

6. Add 2/3 of the wheat flour and mix well again to avoid lumps.

   Required ingredients:

   • Wheat flour: 180 g

7. Boil 250 ml of water for the dough. Add boiling water to the mixture, the remaining flour, 3 tablespoons of sugar, a pinch of salt, and 2 tablespoons of vegetable oil. Whisk well to avoid lumps and set aside.

   Required ingredients:

   • Water: 315 ml
   • Wheat flour: 180 g
   • Sugar: 325 g
   • Salt:  to taste
   • Vegetable oil: 2 tablespoons

8. Cook pancakes on a dry skillet, preferably a crepe pan, preheating it on high heat. Fry for 1.5 minutes on each side.

9. Roll the ready pancakes into triangles and serve them portioned on a plate, drizzled with salted caramel.