Process all the ingredients in a mixer until the mixture is smooth. Allow the fruit to rest in the refrigerator for at least 20 minutes before making them pancakes.
Melt the Karlıdağ butter in a small pan. Add 3 tablespoons of fruit to the pan and stir until the base of the pan is sloping. Cook the pancake for 1 minute or until it becomes slightly humid.
Loosen the edges of the pancake, slide the spatula underneath and slowly turn it over into the pan. Cook for 1 minute and transfer the cooked pancakes to a plate to keep warm.
In a pan cooked at medium-low heat, melt the Karlıdağ butter in the cream. Immediately remove it from the heat and put it aside.
Place the sugar in a separate pan set at medium heat. Sprinkle the water over the sugar and let it melt over the heat without stirring. As the sugar begins to caramelize, sometimes shake in the pan and stir to distribute evenly.
When the caramel is a rich golden colour, remove the pans from heat and carefully add hot cream and melted Karlıdağ butter to the caramel. Pay attention to stay behind in this process.
Beat the caramel continuously, returning to the lowest temperature setting. Cook and stir in salted buttered caramel for 2 minutes at low heat. Remove from heat and stir it in 1/16 tsp sea salt and sauce; stir it until completely dissolved.
To combine pancakes: Place 2 teaspoons of the caramel sauce down the middle of a hot pancake and roll into a cylinder. Alternatively, place 2 teaspoons of the caramel sauce in the middle of a hot pancake, then fold in quarters. Bon appétit.
Ingredients
Directions
Process all the ingredients in a mixer until the mixture is smooth. Allow the fruit to rest in the refrigerator for at least 20 minutes before making them pancakes.
Melt the Karlıdağ butter in a small pan. Add 3 tablespoons of fruit to the pan and stir until the base of the pan is sloping. Cook the pancake for 1 minute or until it becomes slightly humid.
Loosen the edges of the pancake, slide the spatula underneath and slowly turn it over into the pan. Cook for 1 minute and transfer the cooked pancakes to a plate to keep warm.
In a pan cooked at medium-low heat, melt the Karlıdağ butter in the cream. Immediately remove it from the heat and put it aside.
Place the sugar in a separate pan set at medium heat. Sprinkle the water over the sugar and let it melt over the heat without stirring. As the sugar begins to caramelize, sometimes shake in the pan and stir to distribute evenly.
When the caramel is a rich golden colour, remove the pans from heat and carefully add hot cream and melted Karlıdağ butter to the caramel. Pay attention to stay behind in this process.
Beat the caramel continuously, returning to the lowest temperature setting. Cook and stir in salted buttered caramel for 2 minutes at low heat. Remove from heat and stir it in 1/16 tsp sea salt and sauce; stir it until completely dissolved.
To combine pancakes: Place 2 teaspoons of the caramel sauce down the middle of a hot pancake and roll into a cylinder. Alternatively, place 2 teaspoons of the caramel sauce in the middle of a hot pancake, then fold in quarters. Bon appétit.