For the pancake filling
250 Grams Lancewood cream cheese
1/4 Cup Huletts Icing sugar
1 Teaspoon Vanilla extract
For the pancakes
500 ml Water
500 ml Milk
125 ml Canola oil
2 Teaspoons Salt
500 Grams Cake flour
1/4 Cup Huletts Castor Sugar
For the salted caramel sauce
1 Cup Huletts Caramel sugar
2 Tablespoons Water
1/3 Cup Butter
1 Cup Cream
2 Teaspoons Flaky sea salt
Whisk together the water, milk oil and eggs.
In a large bowl, mix together the salt, flour and sugar when whisk in the wet ingredients to make a smooth batter.
Heat a pan and grease well.
Using a ladle, pour the batter into the pan and swirl around so that the batter covers the bottom of the pan in a thin layer.
Allow the pancakes to cook for 1- 2 minutes on one side, then turn over and cook for another 30 seconds. The pancake needs to be lightly golden brown.
Remove the pan, place on a plate and continue to cook pancakes until all the batter has been used up.
Make the pancake filling by combining all the ingredients until smooth.
Combine sugar and water in a small saucepan over high heat, stirring until the sugar dissolves. Allow to bubble and cook until the caramel turns into a sticky, caramel consistency – do not stir once it boils.
Remove from heat and whisk in butter and cream.. Finish off by adding the salt.
To assemble the dessert, spread some filling over the pancakes, then
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