Kare – uh – mell.
Kahr – uh – mell.
Kahr – muhl.
Ka – rrrra – melle.
No matter how you like to pronounce it, it all sounds the same to your taste buds – like a perfect melody of rich, dark, sweet, and smooth.
I sometimes wish I could tell you that I’m the kind of girl that is organized, a planner. But I would be lying, and most days I don’t much want to be that girl. I’d rather be the girl who went to bed last night with an idea of pancakes for breakfast dancing in her head, and work up to make a dutch baby pancake with bananas in a quick caramel sauce. A perfect example of why some of the best things happen when you don’t have a plan, but have a leisurely Saturday morning to fill. This will take you no more than an hour, including chow time.
Please take note – this is a quick caramel sauce, not an involved caramel. No thermometer required.
Makes an indulgent breakfast for 2.
Puffy Oven Pancake
2 tbsp butter
1/2 cup all-purpose flour
1/2 cup milk
1/4 tsp salt
Preheat oven to 400F. In a 9-inch pie plate, melt the butter in the oven; brush the butter over the bottom and sides of the pie plate.
In a medium bowl, beat eggs slightly with a wire whisk. Beat in the flour, milk, and salt just until mixed (do not overbeat or the pancake will not puff). Pour into pie plate.
Bake 25 to 30 minutes or until puffy and deep golden brown. Serve immediately.
Bananas in Quick Butter Caramel Sauce
2 bananas, cut into quarters
1/4 cup butter
1/4 cup brown sugar
Heat frying pan over medium-high heat. Melt butter. Add sugar. Stir until sugar is dissolved and sauce is bubbly.
Add bananas. Cook in sauce for about 2 minutes, flipping after about a minute.
Serve immediately, preferably over a puffy pancake or ice cream.
What? Ice cream goes with everything.
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