Chocolate Chip-Pistachio Pancakes With Salted Honey Caramel Syrup
Serves: 5
Imelda VonRueden
1 January 1970
Based on User reviews:
50
Spice
48
Sweetness
50
Sourness
38
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tbsps
Clover Honey1 cup
Heavy Cream1 tsp
Pure Vanilla Extract1 tbsp
Bourbon1 tsp
Kosher Salt1.75 cups
All-Purpose Flour2.25 tsps
Baking Powder1 tsp
Salt (fine)2 large
Egg2 tsps
Vanilla Extract1.75 cups
ButtermilkDirections:
1
Watch how to make this recipe
2
Special equipment: a candy thermometer For the syrup: Stir the honey and cream together in a deep saucepan
3
Bring to a boil and cook, swirling the pan occasionally, until the mixture registers 240 degrees F on a candy thermometer
4
Remove the saucepan from the heat, add the butter and vanilla and whisk to combine, then whisk in the bourbon and salt
5
Cool to warm before serving
6
(The syrup can be made up to 3 days ahead
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Store, covered, in the refrigerator and reheat before using
8
) For the pancakes: Whisk together the flour, baking powder and salt in a medium bowl
9
Whisk the eggs in a large bowl until smooth, then whisk in the melted butter, honey, vanilla, orange zest and 1 1/2 cups buttermilk until just combined
10
Stir the wet ingredients into the dry
11
If the batter seems very thick, stir in a bit more buttermilk
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Cover and let sit at room temperature for at least 15 minutes and up to 1 hour
13
Stir in the pistachios and chocolate
14
Place a baking sheet with a baking rack in the oven; preheat the oven to 200 degrees F
15
Heat a nonstick griddle or skillet over medium heat and brush with butter
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Working in batches, ladle about 1/4 cup batter per pancake onto the griddle and cook until light golden brown on the bottom and bubbles form on the surface, about 2 minutes
17
Carefully flip the pancakes; continue cooking until golden brown on the reverse side, about another 2 minutes
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Transfer the cooked pancakes to the oven and repeat with the remaining batter
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To serve: Stack about 3 pancakes on each plate, drizzle with some of the syrup, dust with confectioners' sugar and garnish with mint, orange zest and pomegranate seeds
20
Serve hot