But I really wanted to change it up a notch. And I didn’t want to use a box of Bisquick this time. Well I’m sure you didn’t miss the header at the top of this post right? Do you see where I’m going here? I recently enjoyed some delicious salted caramel cupcakes at a family BBQ (thanks Amy) and I have had that taste in my mind ever since. And that got me thinking, I love caramel, and seriously, who thought to add salt to that? It’s so delicious! Mind drifts to the smooth and creamy Ghirardelli chocolate, almond and salted caramels I got from my husband recently that are hidden in my dresser bureau (no Saundra, it’s too late for sweets right now and you’ll kill this morning’s workout!) Okay, what was I saying? Oh yea, the above picture. So, salted caramels meet apple pannekoeken. I had a winner! Now to get rid of that dry crust. I busted out my gorgeous little ramekins.
Place pancakes on each of four plates. Dust with powdered sugar. Drizzle or drench with caramel sauce. Add a dollop of cool whip and a light sprinkle of sea salt.
Serves 4. Prep 5 min. Bake 25 min.
|See the bread pudding like consistency?|