Pancakes with Murray River Salted Caramel Sauce

In a large bowl, sift together the flour, baking powder, Murray River Salt, and sugar. Make a well in the center and pour in the milk, egg, and melted butter; mix until smooth.

Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Place banana slices onto each pancake.

Cook until pancakes are golden brown on both sides; serve hot.

Caramel Sauce
Heat Sugar in a Stainless steel pan (do not use non-stick) over medium heat, stir constantly until sugar starts to form clumps and turns into a thick liquid. This should take roughly 6 minutes.

Once Sugar is completely melted, stir in butter until combined. If you notice the butter separating or if the sugar clumps up, remove from heat and vigorously whisk to combine it again. (If you’re nervous about splatter, wear kitchen gloves. Keep whisking until it
comes back together, even if it takes 3–4 minutes. It will eventually—just keep whisking. Return to heat when it’s combined again.)

After the butter has melted and combined with the caramelized sugar, stir constantly as you very slowly pour in the heavy cream. Since the heavy cream is colder than the hot caramel, the mixture will rapidly bubble when added. After all the heavy cream has been
added, stop stirring and allow to boil for 1 minute. It will rise in the pan as it boils. If you’d like to be precise and use a candy thermometer, the temperature will rise to about 220°C/ 104°C.