This morning I made an apple puff pancake (I would post it but it came out of a recipe book and I'm still not sure if I'm allowed to do that). I realized I didn't have much syrup and I decided caramel would be a good flavor to go with the puff pancake. So, I admit this is one of my creations…for better or worse! It worked one time, but there’s no guarantee it will again. So try at your own risk!
1 stick butter (no substitutes)
½ cup packed brown sugar
2 tablespoons whole milk
Place butter and sugar in a small saucepan over medium. Melt butter while stirring. Boil the mixture about 1 minute. Then add milk, remove from heat, and stir quickly.
Serve with breakfast (over biscuits, pancakes, waffles, French toast, etc.), or over ice cream, pound cake, etc.
Refrigerate leftovers.
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