Who needs maple syrup when you have salted caramel sauce for your chocolate pancakes.
Recipe courtesy of Bobby Flay
Episode: Chocolate Brunch
Double Chocolate Pancakes with Salted Caramel Syrup
Total:
1 hr
Active:
45 min
Yield:
12 to 15 servings
Level:
Easy
Total:
1 hr
Active:
45 min
Yield:
12 to 15 servings
Level:
Easy

Ingredients

  • 1 1/4 cups buttermilk, at room temperature
  • 3 tablespoons butter, melted 
  • 2 tablespoons dark brown sugar 
  • 1 tablespoon granulated sugar 
  • 1 teaspoon pure vanilla extract 
  • 2 large eggs 
  • 1 1/2 cups all-purpose flour 
  • 1/4 cup best-quality unsweetened cocoa powder
  • 2 teaspoons baking powder 
  • 1 teaspoon instant espresso powder 
  • 1/4 teaspoon fine sea salt 
  • 3 ounces semisweet or bittersweet chocolate, finely chopped 
  • Clarified butter, for cooking 
  • Salted Caramel Syrup, recipe follows
  • Confectioners' sugar, for garnish 
  • Fresh mint leaves, for garnish 
Salted Caramel Syrup:
  • 1 cup granulated sugar
  • 1/2 cup heavy cream, warm
  • 2 tablespoons unsalted butter, at room temperature 
  • 3/4 teaspoon fleur de sel 

Directions

Preheat the oven to 250 degrees F.

In a small bowl, whisk together the buttermilk, butter, brown sugar, granulated sugar, vanilla and eggs until smooth. In a separate medium bowl, whisk together the flour, cocoa, baking powder, espresso powder and salt. Add the wet ingredients to the dry ingredients and whisk until just combined. Fold in the chopped chocolate, cover and let rest for 15 minutes.

Line a baking sheet with parchment paper. Heat a large nonstick saute pan or cast-iron griddle over medium heat and brush with clarified butter. Once the butter begins to shimmer, drop 1/4 cup of the batter per pancake onto the hot pan. Cook until bubbles start to form, about 2 minutes. Flip and cook another 1 to 2 minutes. Place the pancakes in a single layer on the prepared baking sheet and keep warm in the oven until ready to serve.

Serve with the Salted Caramel Syrup; garnish with confectioners' sugar and fresh mint.

Salted Caramel Syrup:

Combine the sugar and 1/4 cup water in a medium saucepan over high heat. Cook, without stirring or touching, until the sugar turns a deep amber color, 8 to 10 minutes. Slowly whisk in the warm cream and continue cooking until smooth and the mixture emulsifies, about 2 minutes. Remove from the heat and stir in the butter and salt. Cover and keep warm.

IDEAS YOU'LL LOVE

Double-0-Cinnamon Apple Breakfast Bowl

Recipe courtesy of Cooking Channel

Breakfast Casserole

Breakfast Pizza

Recipe courtesy of Giada De Laurentiis

Breakfast Sushi

Recipe courtesy of El Guzii

Breakfast Sausage

Recipe courtesy of Alton Brown

Breakfast Burrito

Recipe courtesy of Ellie Krieger

Breakfast Tacos

Recipe courtesy of Amy Cao

Breakfast Skillet

Recipe courtesy of Sunny Anderson

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Emeril's Florida

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Unwrapped 2.0

11am | 10c

Unwrapped 2.0

11:30am | 10:30c

Unwrapped

12pm | 11c

Unwrapped

12:30pm | 11:30c

Unwrapped

1pm | 12c

Unwrapped

1:30pm | 12:30c

Unwrapped

2pm | 1c

Unwrapped

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Man Fire Food

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Farmers' Market Flip

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Farmers' Market Flip

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here