Double Chocolate Pancakes with Salted Caramel Sauce
- Level: Easy
- Yield: 4 to 5 servings (12 to 15 pancakes)
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 657
- Total Fat
- 29
- Saturated Fat
- 17
- Carbohydrates
- 95
- Dietary Fiber
- 4
- Sugar
- 62
- Protein
- 11
- Cholesterol
- 140
- Sodium
- 536
Ingredients
2 large eggs
1 tablespoon granulated sugar
2 tablespoons dark brown sugar
1 1/4 cups buttermilk, at room temperature
3 tablespoons unsalted butter, melted, plus more for the griddle
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon instant espresso powder
2 teaspoons baking powder
1/4 teaspoon fine sea salt
3 ounces semisweet or bittersweet chocolate, finely chopped
Salted Caramel Sauce, warm, recipe follows
Confectioner's sugar, optional
Raspberries, optional
Salted Caramel Sauce:
1 cup sugar
1/2 cup heavy cream
2 tablespoons unsalted butter, at room temperature
3/4 teaspoon fleur de sel or other coarse sea salt
Directions
- Whisk together the eggs, both kinds of sugar, buttermilk, butter, and vanilla in a small bowl until smooth. Whisk together the flour, cocoa powder, espresso powder, baking powder, and salt in a medium bowl. Add the egg mixture and whisk until just combined. Fold in the chocolate, cover, and let rest for 15 minutes.
- Preheat the oven to 250 degrees F. Line a baking sheet with parchment.
- Heat a large cast-iron griddle or nonstick saute pan over medium heat. Brush with butter and continue heating until the butter begins to foam. Drop scant 1/4 cupfuls of batter onto the griddle. Bake until bubbles start to form and burst, about 2 minutes. Flip and cook to set the other side, another 1 to 2 minutes. As the pancakes are ready, put them in a single layer on the baking sheet and keep warm in the oven until ready to serve.
- Stack the pancakes on plates, drizzle with the warm caramel sauce, and top with a sprinkling of confectioners' sugar and some raspberries, if desired.
Salted Caramel Sauce:
- Combine the sugar and 1/4 cup cold 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.
- Meanwhile, warm the cream in a small saucepan or in the microwave. When the caramel is ready, slowly whisk in the cream and continue simmering until the mixture is smooth, about 2 minutes. Remove from the heat and stir in the butter and salt until combined. Serve warm.
Cook’s Note
A perfect match for Double Chocolate Pancakes, this sauce is also amazing over a scoop (or two) of vanilla ice cream).