These thick American-style pancakes will ooze out their caramel filling when cut. The perfect breakfast to satisfy that sweet-tooth.
Prep time: 10 minutes | Cooking time: 20 minutes
14 to 16
- 3 medium eggs
- 100g caster sugar
- 150ml whole milk
- 300g self-raising flour
- 50g unsalted butter, melted
- Oil spray
- Small pot (220g) of ready-made salted caramel spread (you only need 14-16 heaped tsp for this recipe)
- 1 tbsp icing sugar, for dusting
- Put the eggs and sugar into a large bowl and whisk with a hand-held whisk until combined. Whisk in the milk. Now add the flour and keep whisking until you have a thick batter. Pour in the melted butter and mix.
- Put a non-stick frying pan over a medium to low heat and oil it very lightly with the oil spray.
- Add two tablespoons of the batter to the frying pan. Cook the pancake for three to four minutes. Add one heaped teaspoon of the salted caramel on top. Now add one teaspoon more of the batter on top, to just cover the caramel, then carefully flip the pancake over with a spatula. Cook for another two to three minutes, until they are golden on both sides and the batter is cooked through.
- Keep each pancake on a foil-covered plate to keep them warm while you cook the rest. Sift a little icing sugar over all of them before eating.
Recipe from Nadiya’s Bake Me a Celebration Story by Nadiya Hussain, published by Hodder (£14.99). Order your copy at books.telegraph.co.uk