Pancakes make a great breakfast (or dinner!) because there's so many things to do with them. I love salted caramel, and I wondered if it might make a good syrup. Oh, did it ever! It was one of the most lovely things I've ever eaten. Who would have thought that simple pancakes could be made into something so decadent?
1 c. sugar
¼ c. water
6 TBS. unsalted butter
½ c. heavy cream
1 ½ tsp. salt
Ingredients for Pancakes:
1 c. whole wheat flour (about ¾ c. wheat berries)
1 tsp. baking soda
¼ tsp. salt
1 tsp. vanilla
1 c. milk
Make the syrup first that way it has time to thicken up. Add the sugar and water to a saucepan over medium heat. Stir it until the sugar dissolves, but stop when it starts boiling.
Let the mixture boil for several minutes until it turns a dark amber color. I used coconut sugar, which is naturally dark, and it got darker still. Then, add the butter.
Whisk the butter in so it all melts. As soon as it is completely melted, turn off the heat. Add the heavy cream and salt and continue whisking.
Once the remaining ingredients are incorporated, stop and set the pan aside. Let it cool for a couple of minutes, and pour the syrup into a glass jar. It will be thin, but it will thicken up as it cools. This batch of syrup makes about 12 ounces.
Now it's time to make some pancakes!
If you grind your own wheat, mill the wheat berries on the bread setting of your grain mill.
Mix all the pancake ingredients into a large bowl. Don't worry about a few lumps.
Cook on the other side until it's done. Repeat with the remaining batter. Put the hot pancakes on a plate and drizzle with the salted caramel syrup. (If your syrup thickened up more than you'd like, just warm it up again to thin it out!)
Printable: Whole Wheat Pancakes with Salted Caramel Syrup