Step 1: Prepare the Batter

Combine Dry Ingredients:

• Sift 1 1/2 cups of all-purpose flour and 2 teaspoons of baking powder into a large bowl.
  
• Stir in 2 tablespoons granulated sugar and 1/4 teaspoon salt.

Blend Wet Ingredients:

• In a separate bowl, beat 2 large eggs until well mixed.
• Add 1 1/4 cups whole milk and 3 tablespoons melted butter; stir gently.

Merge Ingredients:

• Create a well in the center of the dry ingredients and slowly pour in the wet mixture.
  
• Stir just until combined (a few lumps are fine) to avoid overmixing.
• Allow the batter to rest for 5-10 minutes, letting the flour hydrate and the baking powder activate.

Step 2: Cook the Pancakes

• Preheat your non-stick pan or griddle over medium heat.
• Lightly grease the surface with a small amount of butter or oil.
• Pour about 1/4 cup of batter onto the pan for each pancake.
• Cook for 2-3 minutes until you see bubbles forming on the surface and the edges begin to set.
• Flip the pancake carefully with a spatula and cook for an additional 1-2 minutes until golden brown.
  
• Repeat with the remaining batter, adjusting the heat if necessary.

Step 3: Add Caramel and Salt Finish

Make the Caramel Sauce:

• In a small saucepan, combine 1/2 cup sugar and 2 tablespoons water.
• Heat over medium flame until the sugar dissolves and the mixture turns a deep amber color.
• Carefully stir in 2 tablespoons butter and 1/4 cup heavy cream.
• Allow the mixture to simmer for a few minutes until smooth, then remove from heat and let it cool slightly.

Finish the Pancakes:

• Drizzle the warm caramel sauce generously over your stack of pancakes.
• Immediately sprinkle a pinch of sea salt over the top to achieve that perfect sweet and salty flavor.
• Optionally, garnish with fresh berries, a dusting of powdered sugar, or a dollop of whipped cream.