Wednesday, April 24, 2013

Butterscotch Pancakes & Salted Caramel Sauce

So I made blondies a few weeks ago, and I had all of these leftover butterscotch chips. I racked my brain about a gazillion times, and I finally came up with something to use them in - Butterscotch Pancakes. Then, I had the concern that maybe maple syrup and butterscotch wouldn't pair so well. I'm not an expert though, they might. However, I decided to make some caramel sauce to go with it.

 Butterscotch Pancakes + Salted Caramel Sauce via @cupcake_n_bake #breakfast #caramel #recipes

So here's the deal. That picture up there ^, yeah, that's the only picture I have. Usually I take lots of pics. I never want to take chances with not having enough good shots. Today, though, after I snapped that baby, my camera went dead. Worst morning ever. Well, maybe not ever, but you get my drift.

Anyways, while I wish I had more pictures for you, I still had to share this recipe. They turned out quite good. One thing though - what the pic shows is about as much caramel sauce I would use. It's really sweet. I would suggest eating the pancakes with whipped cream, and then drizzling the caramel sauce over that. I wish I had done that, but they were still tasty!

Butterscotch Pancakes + Salted Caramel Sauce

by Renea Hand
Prep Time: 5-10 min
Cook Time: 20 min
Ingredients (4 pancakes)
    For the Pancakes
    • 1 cup of Pancake Batter
    • 2/3 cup of water
    • 1/8 cup of Butterscotch Chips
    For the Sauce
    • 11 oz pkg of Kraft Caramel Bits
    • 1/2 cup of heavy cream
    • 1/4 cup of water
    • 1-2 pinches of course or sea salt
    • 2 tblsp butter
    For the Pancakes
    Preheat a griddle to 375
    In a small bowl, mix together the water and the pancake mix.
    Add the butterscotch chips
    Spoon the mixture onto the griddle. Each pancake should be about saucer size.
    Continue to cook the pancakes until they are a nice golden brown on both sides - about 15-20 minutes.
    For the Sauce
    In a saucepan, combine cream, water, butter, salt, and caramel bits.
    Cook on medium heat, stirring constantly, until all caramel bits are melted.
    If the sauce is too thin, you can add more heavy cream, or let it cool. Cooled caramel sauce is thicker than warm. To speed things up, you may place the sauce in the freezer for a few minutes.
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    I hope you like them!

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    1 comment :

    1. This is some seriously yummy looking caramel! Love it, especially with the chips! Great idea! Can't go wrong with the salty sweet combo!

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