Pancakes with a Creamy Sauce
From: Micheline, Carignan, Quebec, Canada
Comments: A real sin!
These pancakes can be frozen and reheated just before serving.
The sauce will keep for approximately 1 month, refrigerated.
Servings: 20 pancakes
IngredientsPreparation
Pancakes
  • 2 eggs
  • 1 1/4 cups [310 mL] milk
  • 2 cups [280 g] prepared all-purpose flour
  • 2 tablespoons [30 g] sugar
  • Melted butter
Creamy Sauce
  • 1 cup [250 mL] brown sugar
  • 1/2 cup [125 mL] corn syrup
  • 1/2 cup [125 mL] heavy cream [35% m.s.g.]
  • 1/4 cup [60 g] butter
  • Vanilla
To serve
  • Ice cream scoops
Pancakes
  • Beat together eggs, milk, flour and sugar.
  • Cook pancakes into a little melted butter.
Creamy Sauce
  • Into a saucepan, mix together brown sugar, corn syrup, cream and butter; bring to boil.
  • Boil for 5 minutes.
  • Take away from heat; mix in vanilla.
To serve
  • Just before serving, reheat pancakes and sauce separately into a microwave oven.
  • Serve, along with ice cream scoops.