pancakes
Beginner-Friendly Desserts

Pancakes with Caramel Drizzle, Berries & Whipped Cream

Serves 2–3 (makes 8–10 medium pancakes)

INGREDIENTS

Dry

  • 200 g all-purpose flour (1½ cups)
  • 2 Tbsp granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp fine salt

Wet

  • 300 ml buttermilk (1¼ cups)
  • 1 large egg
  • 30 g unsalted butter, melted (2 Tbsp) + extra for cooking
  • 1 tsp vanilla extract

Toppings

  • 150 g fresh strawberries, hulled & sliced
  • 100 g fresh blueberries
  • 80 ml good-quality caramel sauce (store-bought or homemade)
  • 200 ml heavy cream, whipped to soft peaks
  • A few fresh mint leaves (optional)

INSTRUCTIONS

  1. Whisk dry ingredients In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
  2. Mix wet ingredients In a separate bowl, whisk buttermilk, egg, melted butter, and vanilla until smooth.
  3. Combine Pour wet into dry. Stir gently with a fork just until no dry streaks remain—do not overmix; lumps are okay. Let batter rest 5 minutes (it will thicken and bubble).
  4. Heat pan Place a non-stick skillet or griddle over medium-low heat. Add a small knob of butter and swirl to coat.
  5. Cook pancakes For each pancake, scoop ~⅓ cup batter onto the hot pan. Cook 2–3 min until edges look set and bubbles on top burst and stay open. Flip; cook 1–2 min more until golden. Keep warm in a low oven (90 °C) if needed.
  6. Whip cream While pancakes cook, whip heavy cream to soft peaks. Chill until serving.
  7. Assemble Stack 3–4 pancakes per plate. Drizzle generously with warm caramel sauce. Pile on strawberries and blueberries. Add a big dollop of whipped cream on the side (or on top). Garnish with mint.

QUICK CARAMEL SAUCE (if making from scratch – 5 min)

  • 100 g sugar
  • 90 ml heavy cream
  • 30 g butter
  • Pinch of sea salt

Melt sugar in a small saucepan over medium heat, swirling occasionally until deep amber. Remove from heat; carefully whisk in cream (it will bubble). Stir in butter and salt. Cool slightly before drizzling.

Pro tips

  • Buttermilk = fluffiest texture. No buttermilk? Mix 290 ml milk + 1 Tbsp lemon juice; rest 5 min.
  • Keep heat medium-low to avoid dark outsides/raw centers.
  • Warm plates in the oven for restaurant-style presentation.

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