American pancakes with walnut caramel sauce

Ingredients

• 2 cups of flour
• 2 eggs
• 350 ml cream with 10% fat
• 4 tbsp. l. vegetable oil, plus a little more for frying
• 3 Art. l. Sahara
• 2 tsp baking powder
• 1/4 h. l. year
• 225 g sugar
• 150-200 ml cream with 33% fat
• 70 g butter
• 65 ml water
• 1⁄2 cup walnuts

Cooking

Step 1

Prepare caramel sauce. Pour sugar into a saucepan, add water and place over medium heat. Wait until the sugar begins to melt, increase the heat to high. Do not stir the mixture, otherwise crystallization will begin! Keep the saucepan on fire until the mass becomes an amber-golden color. Remove saucepan from heat and stir in cream until sauce thickens to desired consistency. Be careful, the mixture will splatter! Stir with a wooden spoon and add butter. Stir and chill.

Step 2

Toast the nuts in a dry, hot skillet, 3 minutes. Sprinkle onto work surface. Finely chop the nuts and mix with the caramel sauce.

Step 3

Sift flour and baking powder into a large bowl, add sugar and salt. Mix eggs, cream and vegetable oil in another bowl. Add the flour mixture and stir quickly, don't mix too hard. The dough should be the consistency of thick sour cream.

Step 4

Heat up a heavy bottomed pan, brush with oil. Pour the dough in small portions to make pancakes 10–12 cm in diameter. Bake on both sides. Stack and store in oven preheated to 90°C. Arrange 3-4 pancakes on a plate and drizzle with caramel hazelnut sauce. Serve hot.