Buckwheat Baby with Salted Caramel Syrup

Ingredients

1/2 cup granulated sugar for the caramel syrup

3 tablespoons unsalted butter for the caramel syrup

2 pinches flaked or fine sea salt for the caramel syrup

1/3 cup heavy cream for the caramel syrup

3 tablespoons buckwheat flour for the pancake

3 tablespoons all-purpose flour for the pancake

1 tablespoon granulated sugar for the pancake

1/8 teaspoon table or fine sea salt for the pancake

1/2 cup whole milk for the pancake

2 large eggs for the pancake

3 tablespoons unsalted butter for the pancake

Confectioners’ sugar to dust, optional

Equipment

pot

whisk

stove

12-inch cast skillet

oven

Directions

Melt the sugar over medium to moderately high heat in a larger pot than you think you’ll need–at least two quarts, whisking or stirring the sugar as it melts to ensure it heats evenly. Cook the liquefied sugar to a nice copper color.

Add the sea salt and butter and stir until the butter melts.

Lower the heat and slowly drizzle in the heavy cream, whisking the whole time. The sauce will foam and hiss; just ignore it and whisk until the sauce is smooth. Set aside until needed. Store in the fridge for up to a week. Rewarm gently to thin it out.

Heat oven to 400 degrees.

Whisk the flours, sugar, salt, milk and eggs together in a medium bowl. Leaving a couple lumps behind is fine.

Melt butter in a 12-inch cast skillet, preferably cast iron but any heavy ovenproof skillet should work. Roll the butter around a bit so it goes up the sides.

Pour in the batter and transfer skillet to the oven.

Bake for 15 to 17 minutes, until the pancake browns lightly at the edges and rumpled.

Transfer to a trivet, dust with powdered sugar (if using), drizzle with salted caramel syrup and serve immediately in halves or wedges.