Buttermilk Pancakes with Caramel Sauce

Name: Buttermilk Pancakes with Caramel Sauce
Yield: 14
Ingredients: 2 cups all-purpose flour sifted; 2 tablespoons unsalted butter, softened; 4 teaspoons baking powder; 1 teaspoon salt; 2 large egg yolks well beaten; 2 cups buttermilk; 2 tablespoons melted unsalted butter; 1 cup caramel sauce (caramelized), finely chopped; 2 large egg whites beaten until stiff

1
2 cups all-purpose flour sifted
2
2 tablespoons unsalted butter, softened
3
4 teaspoons baking powder
4
1 teaspoon salt
5
2 large egg yolks well beaten
6
2 cups buttermilk
7
2 tablespoons melted unsalted butter
8
1 cup caramel sauce (caramelized), finely chopped
9
2 large egg whites beaten until stiff

Ingredients

1
2 cups all-purpose flour sifted
2
2 tablespoons unsalted butter, softened
3
4 teaspoons baking powder
4
1 teaspoon salt
5
2 large egg yolks well beaten
6
2 cups buttermilk
7
2 tablespoons melted unsalted butter
8
1 cup caramel sauce (caramelized), finely chopped
9
2 large egg whites beaten until stiff

Directions

1
Sift together dry ingredients
2
Beat the eggs and buttermilk
3
Add to dry ingredients, mixing well
4
Add the softened butter and caramel sauce
5
Fold in the stiffly beaten egg whites
6
Let the mixture rest for a few minutes
7
Grease a griddle and add 2-3 tablespoons of the batter per pancake
8
Flip the pancakes over to achieve a round shape
9
When golden brown, flip again with spatula
10
Top each pancake with a small pat of butter, sprinkle with confectioner's sugar, and roll up
11
Make about 14 pancakes, 10 cm in diameter.