Pancake Caramel Sauce

1 / 4 tsp yeast IM
4 tbsp warm water
3 eggs btr
100 gr sugar
150 gr wheat flour
100 gr pumpkin steam, smooth
150 ml coconut milk

Caramel sauce:
100 gr sugar
2 tbsp water
1 tsp butter
50 ml water
1 tsp maizena, give with a little water

How Cooking:

1. Mixed yeast and warm water, slosh, leave 15 minutes until frothy.
2. Mixed pumpkin and coconut fine, poke average,
3. Shake the eggs and sugar until the enter wheat flour little by little while until evenly stirred.
4. Enter a mixture of pumpkin and coconut milk little by little while stirred until evenly, leave for 30 minutes.
5. Heat omelet pan, put the dough 1 small spoon the vegetables, leave to perforated small and overcooked. Lift.
6. Make caramel: heat sugar and 2 tbs water, leave until the sugar dissolves and slightly burnt. Enter the butter and water, boil. If necessary, add maizena solution. Lift. Serve pancake with caramel sauce

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