Double Chocolate Pancakes with Salted Caramel Syrup

Who needs maple syrup when you have salted caramel sauce for your chocolate pancakes.

TOTAL TIME: 1 hr 30 min
Prep: 45 min
Inactive Prep: 15 min
Cook: 30 min
 
YIELD: 12 to 15 servings
LEVEL: Easy

ingredients

  • 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:
recipe tools

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.

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.
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