Buttermilk Pancakes with Salted Caramel Coulis

Sarah had mentioned a couple of things to me recently that she wanted to try.  The first was a simple but tasty buttermilk pancake recipe.  The second was salted caramel.  She had heard of it in cupcakes, cookies, etc.  When I saw this recipe for Salted Caramel Coulis pop up on the internet, I figured it was a match made in heaven.  Enjoy!

Buttermilk Pancakes with Salted Caramel Coulis

Ingredients:
For the pancakes:

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 2 cups buttermilk
• 1/2 cup milk
• 1/4 cup unsalted butter, melted
• Choice of berries, sliced bananas, raisins or chopped toasted nuts (optional)
• Oil for griddle

For the coulis:

• 1/2 cup sugar
• 1/4 cup water
• 1/2 cup heavy whipping cream
• 3 1/2 tablespoons unsalted butter
• 1/2 teaspoon fleur de sel or coarse kosher salt

Directions:
For the pancakes:

1. Combine the flour, sugar, baking powder, baking soda and salt in a large bowl.
2. Lightly beat the eggs with the buttermilk, milk and melted butter.
3. Just before you are ready to make the pancakes, add the liquid ingredients to the dry ingredients all at once, stirring just long enough to blend. The batter should be slightly lumpy.
4. If you want to add fruit or nuts, stir them in now, or you may sprinkle them on the pancakes while they are on the griddle.
5. Heat a lightly oiled griddle or heavy skillet over medium-high heat (375 degrees on an electric griddle).
6. Pour 1/4 cup batter per pancake onto the griddle or skillet, spacing the pancakes apart so they do not run together. When bubbles appear on the surface of the pancakes and the undersides are lightly browned, turn and cook for about 2 minutes longer, until lightly browned on the bottom.
7. Serve immediately on warmed plates with coulis on top. Serves 4 (yields about 24 four-inch pancakes.)

For the coulis:

1. Combine sugar and 1/4 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves.
2. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides with wet pastry brush and swirling pan, about 10 minutes.
3. Add heavy whipping cream (mixture will bubble vigorously). Stir over low heat until any caramel bits dissolve.
4. Remove from heat. Stir in unsalted butter and fleur de sel or coarse salt. Transfer caramel to small pitcher or bowl. Cool.

Notes:
Coulis can be made 1 day ahead. Cover and chill. Stir over low heat just until warm enough to pour before using.  I cut the pancake recipe in half but made the full coulis recipe.