buckwheat baby with salted caramel syrup

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Buckwheat Baby with Salted Caramel Syrup

Makes 1 12-inch pancake and 3/4 cup salted caramel syrup (really, sauce but with a slip more cream to thin it further), which will be much more than you need, and will set you up well for next time/heaven-on-a-scoop-of-vanilla-ice cream. This pancake can also be divided and cooked in two 9-inch skillets (12 to 15 minutes baking). I have made this pancake successful with only 2 instead of 3 tablespoons of butter in the pan but only recommend this if you have excellent faith in your pan’s seasoning. As noted above, I have also made this with 100% buckwheat flour and the result is tasty, but didn’t rumple.

Two photo notes: The photos show me making a double volume of the syrup because I apparently like to torture myself with extra sauce in the fridge. It also shows me using a larger volume of butter (4T) than I found necessary in ensuing batches.

Serves 2 (for breakfast) to 4 (for dessert) or 6 to 8 (as a dainty dessert)

Caramel syrup
1/2 cup granulated sugar
3 tablespoons unsalted butter (or, salted but ease up on the sea salt)
Two pinches flaked or fine sea salt
1/3 cup heavy cream

Pancake
3 tablespoons buckwheat flour
3 tablespoons all-purpose flour
1 tablespoon granulated sugar
1/8 teaspoon table or fine sea salt
1/2 cup whole milk
2 large eggs
3 tablespoons unsalted butter
Confectioners’ sugar, to dust (optional)
Salted caramel syrup

Make syrup: Melt the sugar over medium to moderately high heat in a larger pot than you think you’ll need–at least two quarts, whisking or stirring the sugar as it melts to ensure it heats evenly. Cook the liquefied sugar to a nice copper color. Add the sea salt and butter and stir until the butter melts. Lower the heat and slowly drizzle in the heavy cream, whisking the whole time. The sauce will foam and hiss; just ignore it and whisk until the sauce is smooth. Set aside until needed. Store in the fridge for up to a week. Rewarm gently to thin it out.

Make pancake: Heat oven to 400 degrees. Whisk the flours, sugar, salt, milk and eggs together in a medium bowl. Leaving a couple lumps behind is fine. Melt butter in a 12-inch cast skillet, preferably cast iron but any heavy ovenproof skillet should work. Roll the butter around a bit so it goes up the sides. Pour in the batter and transfer skillet to the oven. Bake for 15 to 17 minutes, until the pancake browns lightly at the edges and rumpled. Transfer to a trivet, dust with powdered sugar (if using), drizzle with salted caramel syrup and serve immediately in halves or wedges.


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