These caramel latte pancakes are absolutely brunch goals
No better thing to enjoy on the weekend.
There are few better ways to start the weekend than to take a breakfast favourite we all adore, add heaps of coffee and even more caramel.
We stumbled across this recipe for caramel latte pancakes from Betty Crocker and, honestly, it looks like the stuff dreams were made of.
And, to make things better, they're actually really easy to make.
Here's what you need...
For the pancakes...
- 3 cup flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoon shortening, olive oil, or melted butter
- 2 teaspoons baking powder
- 1/3 cup granulated sugar
- 2 tablespoons unsalted butter, melted and cooled
- 1 cup milk
- 2 eggs
- 2 tablespoons instant coffee granules or crystals
- Whipped cream, for serving
For the caramel syrup...
- 1 cup packed brown sugar
- 1/2 cup whipping cream
- 1/4 cup unsalted butter
- Pinch of salt
- 2 teaspoons vanilla
The recipe takes a total of an hour to whip up, including 10 minutes of prep time - but it does serve four pancakes, so at least you'll have plenty of deliciousness at the end of it all.
Ready to get started? Here's what you need to do...
In large bowl, mix 3 cups of flour, 3 teaspoons of baking powder, 1/2 teaspoon of salt and 2 tablespoons of shortening/olive oil or melted butter; add in the baking powder and granulated bowl.
In medium bowl, beat melted unsalted butter, milk, eggs and instant coffee with whisk until coffee is dissolved and mixture is smooth.
Add liquid mixture to bowl of dry ingredients, and mix until incorporated (although the mixture may be lumpy).
Grease griddle or 10-inch skillet; heat over medium heat. Pour 1/3 cupfuls of batter onto griddle.
Cook until edges are dry and surface is bubbly, which takes about 3 minutes. Turn; then cook 2 minutes longer. Repeat to use up remaining batter.
In 1-quart saucepan, mix all Caramel Syrup ingredients together - except vanilla.
Heat over medium heat, stirring until sugar is dissolved and mixture is smooth.
Heat to boiling, and cook until syrup is thickened, 5 to 7 minutes.
Remove from heat; add vanilla. Syrup will thicken upon cooling. If it becomes too thick, return saucepan to low heat for a few minutes until soft.
Serve pancakes with whipped cream and caramel syrup.