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Classic, fluffy buttermilk pancakes taken to the next level with a drizzle of rich, homemade Cajeta, a traditional Mexican goat's milk caramel sauce. A perfect weekend brunch treat that's both comforting and unique.
Make the Cajeta Caramel Sauce: In a large, heavy-bottomed pot (like a Dutch oven), combine the goat's milk, sugar, and cinnamon stick. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves completely. Once simmering, remove from heat and stir in the baking soda. The mixture will foam up, which is normal. Return the pot to low heat and cook, stirring occasionally, for 60-70 minutes. The mixture will darken and thicken into a deep caramel sauce. The sauce is ready when it's thick enough to coat the back of a spoon. Remove the cinnamon stick and stir in the vanilla extract. Set aside to cool slightly.
Prepare the Pancake Batter: In a large bowl, whisk together the all-purpose flour, 2 tbsp sugar, baking powder, 1/2 tsp baking soda, and salt. In a separate medium bowl, whisk the buttermilk and egg together. Pour the wet ingredients into the dry ingredients and whisk gently until just combined. A few lumps are okay. Stir in the 2 tbsp of melted butter. Do not overmix the batter.
Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat. Add about 1/2 teaspoon of butter to grease the pan. Pour about 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until bubbles appear on the surface and the edges look set. Flip carefully and cook for another 1-2 minutes until golden brown. Repeat with the remaining batter, adding more butter to the pan as needed.
Serve the Pancakes: Stack 3 pancakes per plate. Drizzle generously with the warm Cajeta caramel sauce. Serve immediately.
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Classic, fluffy buttermilk pancakes taken to the next level with a drizzle of rich, homemade Cajeta, a traditional Mexican goat's milk caramel sauce. A perfect weekend brunch treat that's both comforting and unique.
This american recipe takes 90 minutes to prepare and yields 4 servings. At 623.89 calories per serving with 17.36g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or dessert.
Use store-bought dulce de leche or your favorite caramel sauce instead of making Cajeta from scratch to save over an hour of cooking time.
Replace buttermilk with a mix of almond milk and 1 tbsp of lemon juice. Use dairy-free butter and substitute goat's milk with canned full-fat coconut milk for the sauce.
Use a 1-to-1 gluten-free all-purpose flour blend in place of regular flour for the pancakes.
Add one scoop of unflavored or vanilla protein powder to the dry ingredients for the pancake batter. Serve with a side of Greek yogurt for an extra protein boost.