In a large bowl, mix together the sugar, flour and baking powder.
Beat the eggs together and add the milk. Melt the butter and add this to the milk mixture. Stir in the coconut milk into the mixture and whisk to combine well.
Make a well in the centre of the dry ingredients and then slowly whisk in the milk mixture to make a thick, smooth batter.
Melt the sugar, without stirring, over a medium heat until you a have a golden caramel. Remove from the heat, add the butter and the salt to the pan and then slowly whisk in the cream.
Melt a knob of butter in a pancake pan or large frying pan over a medium heat. Spoon in a large tablespoon of the pancake batter and repeat so that you have 3 to 5 pancakes cooking at the same time. Cook for about 3 minutes until the batter in the centre is cooked. Check that the pancakes are golden brown underneath and then turn over and cook for a further couple of minutes.
Remove from the pan and top with the salted batter caramel sauce.
«To save time the batter can be made in advance and stored in the fridge for up to 2 days. Whisk well before using.»