Melt butter in a heavy saucepan over medium heat; add sugar and lemon juice, and cook, stirring constantly, 5 to 6 minutes or until mixture turns a caramel color. Gradually add whipping cream, and cook, stirring constantly, 1 to 2 minutes or until smooth. Serve immediately, or store in an airtight container in refrigerator up to 1 week.
To Reheat: Microwave in a microwave-safe bowl at HIGH 10 to 15 seconds or just until warm; stir until smooth.
Made this caramel sauce to go with the pancakes and it was superb! I've made quite a bit of caramel sauce lately (multiple methods) and this is, hands down, the easiest way to make a good, flavorful sauce. I plan on making this sauce again for use not only with the pancakes but also over ice cream, you name it...anything that needs caramel sauce!
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