Pancakes and crêpes are nothing on their own. Left to their own devices they would never go
out. Savoury or sweet, they depend on fillings and dressings to give them a social life.
Though I’m a fiend for maple syrup, sometimes
something as simple as a sprinkle of sugar and a squeeze of lemon juice is just
the thing to make a pancake interesting. However, for a real taste of Carnival, my current favourite is this
zingy vanilla orange caramel sauce. Pour the hot syrup over pancakes or crêpes and feel your taste buds samba!
The sauce thickens as it cools and if there is any
left over, it’s delicious, cold, on ice cream.
For approximately 150mls of sweet, zingy
caramel sauce you will need…
150g caster sugar
10g salted butter
zest of one orange, finely grated or cut into shreds
¼ teaspoon vanilla extract (or vanilla bean paste)
100mls fresh orange juice
You will need to exercise a little caution –
melted sugar is extremely hot.
You will also need a medium-sized, heavy-bottomed,
light-coloured saucepan (light-coloured so you can see the sugar change colour
as it melts and judge easily when to take it off the heat.)
Put the sugar in an even layer in the pan and place
the pan over a medium heat, supervising it constantly until the sugar has
melted. You will need to swirl the pan occasionally so that the sugar melts
evenly. I prefer to swirl rather than stir as over-stirring can cause the sugar
to clump, however a little gentle poking at the melting mixture with a wooden
spoon or spatula won’t hurt.
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| Another swirl or two will capture those sugar crystals on the side |
Once the sugar has melted, keep it over the heat until
it has turned a rich amber colour and starts to smell like caramel. Watch the
pan like a hawk as the melted sugar can burn quickly and become bitter (if that
happens, start again).
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| The caramel is ready when it smells like caramel and is a rich amber colour |
Now add the butter, stirring until it has melted into
the caramel, then add the orange zest, and vanilla and stir to incorporate.
Add the orange juice in a steady stream, stirring
until you have a smooth syrup. It will bubble furiously and the cold juice may cause the caramel to solidify
in places. If this happens, just keep stirring over
the heat and any blobs of caramel will eventually melt back in to the sauce.
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| Bubbling furiously |
Once you have a smooth sauce, remove from the heat.
This sauce can be made ahead and served hot or cold.
If using hot, remember that it is super hot and warn people accordingly. As it
cools it thickens up and is delicious with ice cream.
To serve hot, reheat in a saucepan over a medium heat and
then pour over hot pancakes. You could also prepare (or buy) your pancakes ahead and reheat them in the sauce as in the picture below. Click here to for an easy cider and cinnamon pancake recipe
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| Pancakes ready to party! |