Sunday, April 6, 2014

Chocolate Buttermilk Pancakes with Salted Caramel Syrup

These pancakes might just be a little closer to a dessert than a breakfast, but I adore them!  They are so delicious...Perfectly fluffy and decadent!

Chocolate Buttermilk Pancakes with Salted Caramel Syrup
-Alyssa Griffeth-

2 c. flour
1/4 c. dutch process cocoa powder
1/3 c. sugar
2 Tbs. brown sugar, packed
1 tsp. cinnamon
2 tsp. baking powder
1 tsp. baking soda
pinch of kosher salt

2 c. buttermilk
2 eggs
6 Tbs. butter, melted
2 tsp. vanilla extract

In a large bowl, combine first 8 (dry) ingredients.  In a large measuring cup, combine last 4 (wet) ingredients, then gently whisk into dry ingredients.  Using a 3 Tbs. cookie scoop, drop batter onto a hot griddle greased with butter.  Flip pancakes after a few minutes and cook the opposite side.  While pancakes are cooking, prepare caramel syrup.

Salted Caramel Syrup:
1 1/2 c. sugar
1/4 c. light corn syrup
1/4 c. water

1 c. heavy cream
6 Tbs. butter
1 1/2 tsp. kosher salt (more if desired)
2 tsp. vanilla

In a large pot, combine sugar, corn syrup, and water.  Heat over medium-high heat, swirling the pot occasionally to distribute heat evenly.  Continue to boil the sugar mixture until the bubbles get smaller and it becomes amber-colored.  This often takes about 10 minutes.  Watch the mixture very closely to avoid burning!  When the sugar has reached the right color, quickly pour in the cream and whisk constantly to avoid sugar crystals.  It will boil violently at first.  Add in the butter, vanilla, and salt, and stir until butter melts.  Cool slightly before serving.
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