- sugar - 1/2 cup (caramel syrup)
- unsalted butter - 3 Art. spoons (caramel syrup)
- sea salt - 2 Pinches (caramel syrup)
- thick cream - 1/3 cup (caramel syrup)
- buckwheat flour - 3 Art. spoons
- flour - 3 Art. spoons
- sugar - 1 st. a spoon
- Sea salt - 1/8 Teaspoons
- milk - 1/2 cup
- large eggs - 2 pieces
- unsalted butter - 3 Art. spoons
- powdered sugar, for sprinkling - To taste (if desired)
1. Make caramel syrup. Melt the sugar over medium heat in a large saucepan of about 1 liter. Cook, stirring, until the sugar has a pleasant copper color. Add sea salt and butter. Stir until the oil has melted. Reduce the heat and slowly pour in thick cream, stirring constantly. At this point, the sauce will foam. Beat until the sauce becomes a homogeneous consistency. 2. Leave aside. Ready to store sauce in the refrigerator for up to 1 week. Before serving, gently warm up. 3. Make a pancake. Preheat the oven to 200 degrees. Using a corn, mix buckwheat flour, flour, sugar, sea salt, milk and eggs in a bowl. Melt the butter in a frying pan with a diameter of 30 cm, preferably cast iron. Evenly spread the melted butter over the entire surface of the pan. 4. Pour the dough into a frying pan and place in the oven. Bake for 15-17 minutes until the pancake becomes brown and slightly wrinkled around the edges. Put the pancake on a dish and sprinkle with powdered sugar (if used) and pour over the prepared caramel syrup. 5. Cut the pancake into halves or slices and serve immediately.
Servings: 2-8