I make an Apple Dutch Baby pancake for breakfast about once a month.
I'd like to make a caramely type topping/sauce to put on top either during baking or to serve on the side.
There is a catch, however. The topping/sauce has to have as few ingredients as possible.
I want to be able to have this pancake taste as caramel appley as possible.
Can you help? I look forward to your replies!
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