Salted Rum Caramel Sauce Ingredients
120g unsalted butter
60g soft brown sugar
60g white sugar
25ml dark rum
150ml double cream
Blueberries (or any fruit of your choice)
For the pancake batter; mix the flour and sugar in the bowl and make a well in the centre. Steadily pour and mix in the milk and egg mixture until fully combined.
To cook the pancakes, pour the batter into a hot buttered pan – once the underside is golden brown flip the pancake and cook the other side.
For the Sauce; in a saucepan melt the butter and add both the sugars. Bring to boil and then add the rum and double cream.
Simmer for 5 minutes until a lovely deep golden colour and add the salt to taste.
Place pancakes on a plate, cover in the sauce and serve with blueberries!