4 Serves
100 Mins
Preheat your oven to 175°C and grease a baking pan.
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Vitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
7 µg / 400 µgCalcium
7904 mg / 1,300 mgIron
12 mg / 18 mgMagnesium
45 mg / 420 mgPhosphorus
10636 mg / 1,250 mgPotassium
32 mg / 4,700 mgSodium
500 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
2 g / 28 gSugar
40 g / 50 gSaturated Fat
9 g / 20 gCholesterol
69 mg / 300 mgCaffeine
0 mgNet Carbs
56 gAlcohol
0 g
In a large mixing bowl, whisk together the flour, sugar, and baking powder.
In a separate bowl, cream the softened salted butter with sugar until light and fluffy, then beat in the eggs.
Combine the wet and dry ingredients, stirring until just incorporated, then pour into the prepared baking pan.
Bake the pancake base in the oven for 25-30 minutes until golden and set.
While baking, prepare the caramel beurre salé by melting sugar in a saucepan until amber, then carefully whisk in the salted butter and heavy cream until smooth.
1
g22
g8
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