1 Sift the flour, sugar and spices together
in a large bowl, then add the yeast and salt.
2 In a separate bowl, whisk the milk, butter
and eggs together. Make a well in the centre
of the flour mixture and add the milk mixture
to it while stirring. Mix well.
3 Cover the batter with clingfilm and let it set
for 30 minutes.
4 Melt a small knob of extra butter in
a medium pan and spoon 80 ml (? cup)
pancake mixture into it. Fry the pancake for
2 minutes on each side, then keep warm.
Repeat with the remaining batter.
5 CARAMEL Heat the sugar in a medium
saucepan over a medium heat. The sugar will
form clumps and eventually melt into a thick
amber-coloured sauce. Use a whisk to evenly
distribute the sauce in the pan and lessen the
chances of it going dark brown (to prevent
overcooking, put the bottom of the pan in
cold water). Once the caramel turns amber,
immediately add the butter.
6 Stir the butter until it is well incorporated
− about 2 minutes.
7 Drizzle in the cream very slowly while
stirring. Let the mixture boil for 1 minute, then
allow to cool down before using.
8 In a bowl, add 45 ml (3 tbsp) caramel to
the popcorn and stir to coat. Serve pancakes
stacked, topped with popcorn and caramel
drizzled over.