This recipe goes with Caramel Cake Pancakes
Southern Living DECEMBER 2012
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.
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