- In a small, heavy-bottomed sauce pan over low heat, combine sugar and 1/2 cup water.
- Whisk frequently. Do not let boil, keep at a low simmer.
- When the sugar begins to brown, stir in butter. Remove from heat, stirring all the while, and place in a heat safe bowl.
NOTE: If the sugar gets too hot, it will harden, rather than remaining soft and sauce-like. Some recipes add heavy cream to help maintain the sauce consistency. If you choose to do so, remove a portion of the cream from the refrigerator early so as to bring it closer to room temperature. Candy making is extremely sensitive and requires your full attention and consistent temperatures. Full disclosure, we made hard candy three times before getting the sauce right. and we’re pretty experienced at this.
- Heat a griddle or skillet to medium-high heat. The pan is hot enough when flecks of water sizzle off quickly after contact. If using a cast iron pan, keep an eye on your heat as the pan will hold heat well and you may need to turn down your burner over time.
- Lightly grease pan – we like to use about a tablespoon of vegetable oil and use a paper towel to quickly spread and wipe off excess.
- Combine Birch Benders, apples and water.
- Using a 1/4 cup measure, scoop batter into pan, one or two pancakes at a time, depending on the size of your pan.
- Cook until bubbles have formed and popped.
- Turn Once.
- Remove from heat.
- If making a larger batch, pancakes can be stored in a 200° oven while you finish cooking.
- Garnish with additional apple if desired, and pour caramel over top.
Resist the urge to taste the hot caramel. You will burn yourself, quite badly.