right track if it’s amber in color.
|60 ml||castor sugar|
|10 ml||cinnamon — ground|
|2,5 ml||nutmeg — ground|
|2,5 ml||allspice — ground|
|5 ml||ginger — powder|
|10 g||packet yeast|
|170 g||butter — melted|
|eggs — lightly beaten|
|40 g||popcorn — cooked|
|250 ml||castor sugar|
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.