White Chocolate Cranberry Pancakes

Ingredients

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• Pancakes:
• 405 White Flour 405 White Flour 300g 2 & 1/2 cups
• Granulated Sugar Granulated Sugar 60g 4 tbsp
• Vanilla Sugar Vanilla Sugar 20g 3 tsp
• Soy Milk Soya Milk 200ml 4/5 cup
• Organic Eggs Organic Eggs 4 4
• Baking Powder 5g Sachets Baking Powder 5g Sachets 2 packets 2 packets
• Organic Butter Organic Butter 45g 3 tbsp
• White Chocolate Bar White Chocolate Bar 30g 1/4 cup
• Cranberries Cranberries 20g 1/6 cup
• Table Salt Table Salt pinch pinch
• Caramel Sauce:
• Granulated Sugar Granulated Sugar 300g 2 & 1/2 cups
• Double Cream Double Cream 100ml 2/5 cup
• Salted Butter Salted Butter 25g 4 tsp
• Water Water 20ml 3 tsp
• Table Salt Table Salt pinch pinch

Instructions

1. 1.To make the pancakes: Mix all dry ingredients together in a bowl including chocolate and berries.
2. 2.Melt butter and let cool to room temperature.
3. 3.Whisk eggs to a semi stiff consistency.
4. 4.Fold in wet ingredients without whisking smooth.
5. 5.Fold carefully your egg mixture inside. Its good to have some lumps and important not to crush all the air out of the egg mixture.
6. 6.Cover and let set for 20-30 mins in fridge whilst baking powder activates.
7. 7.Cook on low to moderate heat in pan for approx. 4 mins on each side. Caramel Sauce: Put sugar and water in pan on moderate heat. Mix together first but don’t stir afterwards.
8. 8.As the bubbles get bigger the water is boiling off and the liquid will start to go brown, this is the caramel forming.
9. 9.Carefully watch the mixture and when it is a good shade of brown before burning add the room temp butter and hot cream whilst stirring constantly.

Nutritional Information

• Calories:
  973
• Fat:
  33g
• Sodium:
  1397mg
• Carbs:
  155g
• Sugar:
  96g
• Protein:
  17g